Flavors of the Southwest
Author | : |
Publisher | : Gibbs Smith |
Total Pages | : 238 |
Release | : |
Genre | : |
ISBN | : 9781423614173 |
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Author | : |
Publisher | : Gibbs Smith |
Total Pages | : 238 |
Release | : |
Genre | : |
ISBN | : 9781423614173 |
Author | : Susan Curtis |
Publisher | : Gibbs Smith |
Total Pages | : 238 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9781586856977 |
In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots.
Author | : Suzy Maldenado |
Publisher | : |
Total Pages | : 108 |
Release | : 2021-07-02 |
Genre | : |
ISBN | : |
Few places in the United States can claim year-round sunshine, a laid-back atmosphere, a distinctive, earthy style of architecture, and a deeply embedded blend of Native American culture, Spanish culture and the pioneer spirit of the Old West. But all of those qualities and more reside in the Southwest, making it a notably different place to live -- a fact that residents of the region often take pride in. Experience the joy of living in the Southwestern United States. Follow the changing seasons through creative pieces and recipes. Be entertained with descriptions of festivals, holidays, food, cultural events, weather, gardening, sports, and music, all with a special Southwestern flavor. Recipes included for each season are longtime favorites of family and friends.
Author | : Dorothy K. Hilburn |
Publisher | : Camelback Design Group, Incorporated |
Total Pages | : 228 |
Release | : 1995 |
Genre | : Cooking |
ISBN | : 9781879924208 |
More than 275 easy-to-follow recipes combining current tastes with traditional foods.
Author | : Sarah Lohman |
Publisher | : Simon and Schuster |
Total Pages | : 304 |
Release | : 2016-12-06 |
Genre | : Cooking |
ISBN | : 1476753954 |
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author | : Robert Oser |
Publisher | : Book Publishing Company (TN) |
Total Pages | : 0 |
Release | : 1998 |
Genre | : Cooking, American |
ISBN | : 9781570670497 |
Southwestern cuisine is a fusion of Spanish and Native American ingredients and cooking methods with the addition of cooking styles styles brought by immigrants to the US in the late 1800s and early 1900s. This text breaks down the limits of how Southewestern cuisine is defined and offers ideas for healthy recipes that are easy to prepare, including; rattlesnake chili, baked polenta with black beans, Southwest potato fritters, and Vegan Mole.
Author | : Carolyn Niethammer |
Publisher | : University of Arizona Press |
Total Pages | : 233 |
Release | : 2020-09-22 |
Genre | : Cooking |
ISBN | : 0816538891 |
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.”
Author | : Fodor's |
Publisher | : Fodors Travel Publications |
Total Pages | : 578 |
Release | : 2008-12-02 |
Genre | : Travel |
ISBN | : 1400007321 |
Detailed and timely information on accommodations, restaurants, and local attractions highlight these updated travel guides, which feature all-new covers, a dramatic visual design, symbols to indicate budget options, must-see ratings, multi-day itineraries, Smart Travel Tips, helpful bulleted maps, tips on transportation, guidelines for shopping excursions, and other valuable features. Original.
Author | : Junior League of Albuquerque |
Publisher | : Flavors of Home (Hardcover) |
Total Pages | : 0 |
Release | : 1981 |
Genre | : Business & Economics |
ISBN | : 9780960927807 |
Simply Simpatico is dedicated to New Mexico's heritage and to the congenial style of living that has emerged from its unique cultural matrix. It focuses on the cornucopia of foods which so vividly reflect the lifestyles and culinary traits of modern-day New Mexicans - foods that have roots in New Mexico's past, but which are a contemporary expression of today's gracious, casual simpatico living.
Author | : Stephan Pyles |
Publisher | : Clarkson Potter |
Total Pages | : 0 |
Release | : 2000 |
Genre | : Cookery |
ISBN | : 9780609601181 |
Stephan Pyles is the undisputed master of contemporary Texas cuisine, with world-renowned restaurants in Dallas and Las Vegas, the best-selling books The New Texas Cuisine and New Tastes from Texas, and a hit show for public television. He has been praised by everyone from Paul Prudhomme and Craig Claiborne to "Gourmet and "Esquire, and is widely recognized as one of the most creative chefs in the United States. Now, in Southwestern Vegetarian, Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeno-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, every chapter features Stephan's special brand of innovation. Stephan also excels in reinterpretations of traditional dishes, whether it's the simplicity of a homemade Pico de Gallo or the perfect Wild Mushroom Risotto, or even a country-style soup such as Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans. From a breakfast of Huevos Rancheros with Ancho-Roast Garlic Potatoes to a dessert of Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel, these dishes will make every meal, in every season, an unforgettable experience. The nearly 200 recipes are at once brilliantly inventive yet still accessible to the home cook. And although all can be prepared for a strict vegetarian, Stephan's approach is that vegetarian food is a cuisine, not a lifestyle -- and so he doesn't stifle the urge to toss in the occasional ingredientsuch as shrimp or chorizo sausage (optional, of course). With stunning photographs and a design that perfectly evoke the food, Southwestern Vegetarian is a sophisticated change of pace that opens a whole new approach to two increasingly popular cuisines.