The Book of Regional American Cooking: Southwest (Book of Regional American Cooking)

Rating:
Summary: Great introduction to Southwestern cooking
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet.

From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas.

Rating:
Summary: Great introduction to Southwestern cooking
Review: In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet.

From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas.

Rating:
Summary: Excellent Cookbook!
Review: There is nothing magic or secret about southwest cooking. Unfortunately, so many of the recipes are family favorites that are simply handed down through generations that very few traditional recipes are written anywhere.

For example, if you're not native to the southwest, you'll have extreme difficulty finding a recipe for Carne Adovada (p. 51), simply because most southwest cooks make this wonderful dish with as little thought as most people give to scrambled eggs.

This little gem presents almost 100 recipes. Some are very traditional, everyday dishes like guacamole, chile con queso, etc. Others are less tradtional, like Glazed Grilled Quail and Venison with Chipotle Cream. In addition, the author explains the ingredients necessary to create these southwest dishes.

My only complaint is that the book doesn't open flat. But that's not a big deal - by now, it falls open naturally to my favorite recipes.

Rating:
Summary: Excellent Cookbook!
Review: There is nothing magic or secret about southwest cooking. Unfortunately, so many of the recipes are family favorites that are simply handed down through generations that very few traditional recipes are written anywhere.

For example, if you're not native to the southwest, you'll have extreme difficulty finding a recipe for Carne Adovada (p. 51), simply because most southwest cooks make this wonderful dish with as little thought as most people give to scrambled eggs.

This little gem presents almost 100 recipes. Some are very traditional, everyday dishes like guacamole, chile con queso, etc. Others are less tradtional, like Glazed Grilled Quail and Venison with Chipotle Cream. In addition, the author explains the ingredients necessary to create these southwest dishes.

My only complaint is that the book doesn't open flat. But that's not a big deal - by now, it falls open naturally to my favorite recipes.