Cuisine of the American Southwest
| Author | : Anne Lindsay Greer |
| Publisher | : Taylor Trade Publishing |
| Total Pages | : 302 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9780884151685 |
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Cuisine Of The American Southwest PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Cuisine Of The American Southwest PDF full book. Access full book title Cuisine Of The American Southwest.
A Desert Feast
| Author | : Carolyn Niethammer |
| Publisher | : University of Arizona Press |
| Total Pages | : 233 |
| Release | : 2020-09-22 |
| Genre | : Cooking |
| ISBN | : 0816538891 |
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Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Native American Cooking
| Author | : Lois Ellen Frank |
| Publisher | : Random House Value Pub |
| Total Pages | : 160 |
| Release | : 1991 |
| Genre | : Cookery, American |
| ISBN | : 9780517147504 |
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The Food of Santa Fe
| Author | : Dave Dewitt |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 1999 |
| Genre | : Cooking |
| ISBN | : 9789625935966 |
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Authentic Southwestern Cooking
| Author | : Lynn Nusom |
| Publisher | : Western National Parks Association |
| Total Pages | : 68 |
| Release | : 1999 |
| Genre | : Cooking |
| ISBN | : 9781877856891 |
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Although the tastes are rich and complex, southwestern cooking is really very simple.Authentic Southwestern Cooking includes all the favorites from delicious standards like chicken enchiladas and caldo to tasty Indian fry bread and empanadas. Author Lynn Nusom's straightforward directions help you enjoy the food of the Southwest at home. A handy pantry section shows you how to find ingredients, or substitutes, wherever you live. And color photographs show you how to present the meals with panache. They are all here; burritos, nachos, guacamole, flan, and many more. Some of the tastiest cooking in the world developed from the blending of the Indian and Spanish cultures.Authentic Southwestern Cooking brings this delicious food to you in a simple, clear format.
Modern Southwest Cuisine
| Author | : John Sedlar |
| Publisher | : Simon & Schuster |
| Total Pages | : 232 |
| Release | : 1986 |
| Genre | : Cooking, American |
| ISBN | : |
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Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-color photographs.
Tortillas, Tiswin, and T-Bones
| Author | : Gregory McNamee |
| Publisher | : University of New Mexico Press |
| Total Pages | : 257 |
| Release | : 2017-10-30 |
| Genre | : Social Science |
| ISBN | : 0826359051 |
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In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
The Border Cookbook
| Author | : Cheryl Jamison |
| Publisher | : Harvard Common Press |
| Total Pages | : 754 |
| Release | : 1995-09-28 |
| Genre | : Cooking |
| ISBN | : 1558325352 |
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Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables. In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region's Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book - The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.
Cuisines of the Southwest
| Author | : Dave DeWitt |
| Publisher | : Golden West Publishers |
| Total Pages | : 232 |
| Release | : 2008-02-01 |
| Genre | : Cooking |
| ISBN | : 9781585810307 |
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At last, a food history-based cookbook that captures the spirit and the flavors of evolving cuisines from the American Southwest! From southwestern Texas through New Mexico and on to Arizona, discover the Southwest's culinary history, unique ingredients, and flavorful recipes. The recipes include many incarnations of enchiladas and chili con carne, plus unique specialties such as Julio's Salpicon (a shredded beef brisket salad). Smoked Pork Mole Enchiladas, Pueblo Blue Corn-Chile Bread, and Pinon Flan with Caramel Sauce. Written by Dave DeWitt, a/k/a "The Pope of Peppers"
Style and Spice
| Author | : Larry Edwards |
| Publisher | : Simon and Schuster |
| Total Pages | : 917 |
| Release | : 2017-09-19 |
| Genre | : Cooking |
| ISBN | : 1510721053 |
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“No doubt, author and chef Edwards knows his Southwestern foodstuffs" —Booklist Everything you love about Southwest cuisine, all in one cookbook! The American Southwest is synonymous with robust flavor and bright colors. Now you can bring the fiesta to your own casa! For the very first time in one single-volume cookbook, all aspects of southwest cooking have been gathered. Chef Larry Edwards presents an impressive assortment of recipes from salsas and barbecue sauces to enchiladas and ribs. Make your own condiments, recreate famous cocktails, and prepare regional entrees, salads, sides, and desserts. With over two hundred recipes, divided into four sections—the Southwest Pantry, Southwest Cantina, Southwest Kitchen, and Southwest Oven—there’s a dish for every occasion. Recipes include: Mango Jicama Salsa Sweet Pepper Salsa Spicy Mole Sauce Chipotle Mayo Baja Flank Ribs with Tequila and Honey Glaze Chicken with Cherry Salsa Santa Fe Chicken Wings Desert Chili Shrimp Whiskey Grilled Portobello Salad Baja Bread Pudding Southwest Candied Bacon Cactus Pear Sorbet Sangria Cobalt Margaritas With all these and more, we hope your guests bring a big appetite to your next dinner party, cookout, or picnic. Style and Spice has plenty to offer and is sure to bring a whole lot of flavor to your cooking!
