The Book of Regional American Cooking: Southwest Review

Average Reviews:

(More customer reviews)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.

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As hot as the sun-baked desert, as refreshing as the cool evening sky, Southwestern cooking thrills the palate with spices, flavors and textures like no other cuisine. Tex-Mex Chili, Gazpacho with Shrimp, Mexican Spoonbread and Pozole can now be created easily in any cook's home. Full color photos.

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