Kategoria BISAC: Cooking >> Regional & Ethnic - American - Southwestern States

Just remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the comfort foods we love best. Thirty years after its first publication, popular acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking.

Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez. You'll find...

Winner of the 2008 New Mexico Book Award for Best Cookbook

Chile is the heart and soul of New Mexican cuisine and in restaurants across the state visitors are asked, -Red or green?- Diners have strong opinions on which color best complements a dish, so much so that in 1999 -Red or Green?- was adopted as the official state question.

In Red or Green, Casey invites readers to experience the bold flavors of southwestern cooking in their own homes. The cookbook introduces various types of chile peppers and how to select, handle, and incorporate them into everyday...

Winner of the 2010 New Mexico Book Award for Best Cookbook

Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes....

With a bounty of locally grown meats and produce, artisanal cheeses, and a flourishing wine culture, it's a luscious time to be cooking in Texas. From restaurant chefs to home cooks, Texans are going to local dairies, orchards, farmers' markets, ranches, vineyards, and seafood sellers to buy the very freshest ingredients, whether we're cooking traditional favorites or the latest haute cuisine. We've discovered that Texas terroir--our rich variety of climates and soils, as well as our diverse ethnic cultures--creates a unique "taste of place" that gives Texas food a flavor all its...

Long before eating farm to table was de rigeur, New Mexico s small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state s traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home.

Interspersed with recipes for preparing New Mexico s distinctive bounty its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles are profiles of its...

Publishers' Weekly called Jane Butel's Southwestern Kitchen "the bible of Southwest cooking."

Now fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.

The queen of Southwestern cuisine returns.

Jane Butel's Simply Southwestern includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. Each recipe includes both the history of the dish, cooking tips, and the essential steps and ingredients to let the bright clean taste of true regional fare shine.