Southwest Books - Page 2

Reata: Legendary Texas Cooking

Mike Micallef, Julie Hatch, John Demers

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Editorial Review:

A destination restaurant and local favourite, "Reata" serves up a menu that would make any food lover-cosmopolitan or cowboy-hungry for dinner. Signature dishes like Chicken-Fried Steak and Rodeo Rib-Eye share the spotlight with fancier fare, such as the Tenderloin Tamales with Pecan Mash and Sun-Dried Tomato Cream and the Shoot-Your-Own Maple Duck Breast in Sage Brown Butter Sauce. Evocative photography captures the lively and convivial atmosphere of this Fort Worth legend.

The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico

Cheryl Alters Jamison

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Authentic, expansive and informative 5 out of 5 stars.
6 of 6 people found this review helpful.

For the last 15 years, I had been looking to recreate several of the wonderful Mexican dishes I ate while living in Tucson, Arizona for 6 years. It was not until I found The Border Cookbook that I was able to accomplish this task! The authors have made it very easy to cook the wonderful flavors that I have been missing all of these years. The descriptions of the history of the dishes and the detailed explanations of how to cook each recipe make this cookbook one of my favorites!

Time-consuming recipes that are well worth the effort 5 out of 5 stars.
5 of 5 people found this review helpful.

I purchased this book about three years ago and believe it to be the best cookbook I've seen covering Mexican and Southwestern Cuisine. The only disappointment was with the recipes being so good you would've liked to have seen some pictures. That being the only flaw, I would highly recommend it to anyone that has a fondness for border cooking. Try the Chicken Enchiladas Verda and the Arizona Enchiladas. They are time-consuming recipes that are well worth the effort.

Editorial Review:

Over 300 recipes explore the common elements and regional differences of border cooking.

Feast of Santa Fe: Cooking of the American Southwest

Huntley Dent

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Absolutely the BEST SW Territorial Cuisine - AUTHENTIC! 5 out of 5 stars.
12 of 13 people found this review helpful.

There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!

The Cookbook I Use the Most 5 out of 5 stars.
9 of 11 people found this review helpful.

I have used this cookbook for over 5 years and I still find new things to try. Today I showed this book to my in-laws and they were so excited to see long forgotten recipies from their childhood. I will now buy another copy to give my father-in-law otherwise he will have me make all his favorites everytime he visits.

Editorial Review:

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.

Texas Peppers: The Jalapeno Cookbook (Flavors of Home)

Peggy Struble

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Loved it! 5 out of 5 stars.
1 of 1 people found this review helpful.

If you like jalapenos and spicy foods, you'll love this book! My copy came at the perfect time - just when the jalapenos in my garden were starting to ripen.

Get This Book! 3 out of 5 stars.
0 of 0 people found this review helpful.

The "canyon beans" recipe is worth the book. I have twin, 13 year old sons. They love the recipes. You may tone them down by eliminating some of the peppers. This is a very good addition to your cookbook collection. I recommend it!

Editorial Review:

"Texas Peppers" - the Jalapeño cookbook, includes over 100 quality, tested recipes using the Jalapeño pepper. There are many that are 4 and 5 ingredients and easy to prepare. Included in this book is a list of Festivals around the state of Texas that include a celebration of the Jalapeño, a chart comparing the "Heat" of different types of peppers and history of the Jalapeño pepper. There are many, many recipes to be found that include these peppers; these are the best of the best for any occasion.

Follow the Smoke: 14,783 Miles of Great Texas Barbecue

John DeMers

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Smell The Smoke 5 out of 5 stars.
2 of 2 people found this review helpful.

Follow the Smoke: 14,783 Miles of Great Texas Barbecue
Being a native Texan and living in Tx all my life I have found this book to be a trasure for a true barbecue lover. Now you don't have to be a Texan to enjoy this wonderful book. If you have ever ventured down to Tx and experience some Texas barbecue then you will also get a kick out of this book.

Editorial Review:

The product of a 14,000-mile road trip and 111 different meals, this delicious guidebook to Texas barbecue is just the thing for any aficionado with a little gas money and a large appetite. The restaurants profiled range from very plain (a shack with an ordering window) to fancy, from Port Arthur to Abilene, McAllen to Texarkana, and Austin to El Paso. Expressing an absolute reverence for Texas barbecue, this guide celebrates the work and time required to produce meat that is perfectly smoky, tender, and juicy.

A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

Grady Spears, Robb Walsh, James Evans

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Customer Reviews:
Total reviews: 19 Average rating: 5.0 of 5

The Best Damn Cookbook to Come out of Texas! 5 out of 5 stars.
4 of 4 people found this review helpful.

As an avid cook and an amateur collector of quality cookbooks, I've seen a lot of theme cookbooks like this that are often more story that recipe. This cookbook combines both and is my absolute favorite cookbook ever! The recipes are amazing (though to all of you out there counting points/carbs/calories, etc., this is probably not for you), the back story is interesting, and the knowledge expressed in these pages is priceless to anyone from an aspiring weeknight cook to the most recent C.I.A. graduate (the cooking school, not the espionage organization). In short, there's something for everyone, and everyone will love the food from this book. As I write this, I'm enjoying the buttermilk biscuits that in a few days I will make into the buttermilk biscuit pudding with Southern Comfort cream!

Editorial Review:

Grady Spears has won a real following, and garnered an IACP Julia Child Award nomination, for the updated cowboy classics at Texas's noted Reata Restaurant. From innovative Tex-Mex flavors to perfectly prepared steaks to sinfully rich desserts, this is a book for the cowboy in all of us.

The Santa Fe School of Cooking Cookbook

Susan D. Curtis, Susan Curtis

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Collectible Santa Fe Cookbook 5 out of 5 stars.
9 of 12 people found this review helpful.

"The heart and soul of the School is the agriculture upon which the food is based. Many of the traditional methods of growing and processing regional foods - posole, atole, chicos - are almost lost arts. The Cooking School serves as a vehicle to expose and sustain traditional lifestyles." ~Introduction

The Santa Fe School of Cooking Cookbook is filled with pictures from the school and some of them are rather amusing, like the picture of the goats next to the recipe for Open-faced Quesadillas with Goat Cheese and Roast Peppers. Pictures of peppers roasting over an open grill and blue corn being crushed in a molcajete gives this cookbook a warm sunny personality.

I was especially appreciative of the section on the types of chiles. De Arbol, Serrano and Jalapeño are familiar, but Pasilla and Moritas are definitely new to me.

Delicious Recipes Include:

Blue Corn Pancakes
Guacamole
Black Bean Soup
Wild Mint and Lamb Soup
Jicama Salad with Watercress, Radishes, and Chiles
Chicken Enchiladas
Grilled Shrimp in Achiote Marinade
Sopaipillas
Spiced Winter Pears with Ginger Crème Sauce

The Indian Fry Bread is easy to make and makes you feel a different connection to the earth and culture. It is different to fry bread and makes you feel like you are participating in some ancient breadmaking ritual as you pat out the dough by hand (Or you can roll it out, but I learned how to make it that way from my father's sister).

The recipes for Fresh Tortillas will take your cooking to new levels or homemade bliss and there is also a recipe for Green Chile Sauce and the smoky dipping sauce called Chipotle. Spiced Bananas with Rum and a recipe for Pumpkin Cheesecake make this truly collectible. Each recipe has a story and there are cooks notes and plenty of pictures that will make you wish you were gathering the produce and walking through sunny fields of corn. I've walked barefoot in New Mexico and fell in love with the Sopaipillas and the warm earth and even survived a hailstorm in my "just purchased" car. Fortunately we found shelter fast.

This cookbook brought back so many memories! It might inspire a vacation to New Mexico.

~The Rebecca Review

Editorial Review:

**Cookbook That Beautifully Captures < The Spirit and The Flavors of Santa Fe

Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio

Diana Barrios Trevino

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Customer Reviews:
Total reviews: 16 Average rating: 3.0 of 5

Editorial Review:

Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mex-ican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites—to fans of Southwest cuisine across the country.

Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola’s Chicken Rice Soup and Acapulco-Style Ceviche; and the classics—Chiles Rellenos, Chalu-pas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispensable resource for food that explodes with flavor. ¡Buen provecho!

Colorado Collage (Celebrating Twenty Five Years of Culinary Artistry)

Junior League of Denver

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

Most used Cookbook in my House! 5 out of 5 stars.
1 of 1 people found this review helpful.

I received this cookbook in 1997 as a bridal shower gift. I have yet to make anything that doesn't turn out well! This year I have bought if for 2 other friends who just married - and know that they will love it too! Just the Heavenly Potatoes are worth the price of the book. I also love the "pantry" section in the back of the book - comes in really handy for shopping lists - and always having the basic ingredients on hand. Highly recommend!!!

Impressive 5 out of 5 stars.
1 of 1 people found this review helpful.

I am very impressed with this cookbook. I've lived in Colorado for nearly a decade and had seen this cookbook in lots of homes and stores. It seemed like a 'tourist' attraction... boy, was I wrong. I love this cookbook for a number of reasons. One, my food is devoured by family and friends and they actually 'ask' for my recipes! (A secret dream of mine). Secondly, my kitchen seems to be readily stocked with the items these recipes require...how often does that happen? So, I love this cookbook. I've even sent my mother-in-law recipes.... another secret dream of mine. Enjoy.

The Texas Cowboy Cookbook: A History in Recipes and Photos

Robb Walsh

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.

Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.

Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:

• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves

Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.