Southwest Books - Page 7

Beginning with Chiles: How to Roast, Peel and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings.

Jim Creechan, Mary Lou Creechan

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

Editorial Review:

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.
RECIPES Jalapeños: Salsa Mexicana / Salsa Verde / Hell's a Poppin' Jalapeño Salsa / Jalapeño Cream Sauce / Mango Jalapeño Salsa / Guacamole / Jalapeño Cream Cheese / Shrimp Supreme / Topopo Serranos: Pico de Gallo / Salsa Verde with Tomatillos / Chilaquiles Verdes / Island Salsa / Serrano Pesto / Ceviche / Shredded Fish / Black Bean Relish Habaneros: World's Hottest Table Salsa / Simply Habanero / Habanero Table Salsa / Salsa Habanero y Col / Habanero and Mango Salsa / Habanero Mayonnaise Stuffer Recipes: Rellenos Batters / Rellenos Classico! / Chiles Rellenos Casserole / Chiles Rellenos with Shrimp and Chipotle Mayo / Chiles Stuffed with Tuna / Chiles Rellenos con Maiz / Chiles Rellenos de Picadillo / Chiles en Nogada Rajas / Chile con Queso / Chile Verde / New Mexico Green Chile Salsas Smoothie Recipes: Basic Red Chile Sauce / Cheese Enchilada / Chicken Enchilada / Red Chilaquiles / Basic Ancho Sauce / Ancho Paste / Ancho Sauce with Orange Juice / Smoky Chile Pesto / Creamy Ancho Sauce / Dark Red Chile Sauce / Ancho and Tomatillo Salsa / Mango-Ancho Salsa / Stuffed Chile Anchos / Salsa Pasilla Seasoner Recipes: Hot Salsa de Chile de Arbol / Oaxacan Peanuts / Red Chile Oil / Tomato-Chiltepin Salsa / The Chiltepin Challenge / Chile Cheese / Crispy Chile Potatoes / Rice Rico / De Arbol-Ancho / De Arbol-Tomatillo / Homemade Chorizo Powder / Jaime's Special Seasoning Chipotle Recipes: Homemade Chipotle en Adobo / Chipotle Purée / Tomato-Chipotle Salsa / Pineapple-Chipotle Salsa / Chipotle Mayo / Chipotle Cream Sauce / Chipotle Dressing / Chipotle-Zucchini / Albondigas en Chipotle / Salsa de Chipotle

Best of the Best from New Mexico Cookbook: Selected Recipes from New Mexico's Favorite Cookbooks (Best of the Best Cookbook)

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

A compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures 5 out of 5 stars.
18 of 19 people found this review helpful.

Part of the simply outstanding "Best of the Best" state related cookbook series from Quail Ridge Press, Best Of The Best From New Mexico Cookbook is a compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures of this southwestern state. From Gazpacho (Cooking at the Natural Cafe in Santa Fe); Zuni Succotash (Southwest Indian Cookbook); Burgundy Venison Steak Tips (Sassy Southwest Cooking); and Chicken Tacos with Avocado (Beyond Loaves and Fishes); to Ruidoso Winner (Savoring the Southwest); Bavarian Apple Torte (Recipes from the Cotton Patch); Applesauce Cake (Billy the Kid Cook Book); and Berry-Pecan Flan (The Santa Fe School of Cooking Cookbook), each easy-to-prepare recipes has a complete list of readily acquired ingredients and step-by-step preparatory instructions. A kind of "sampler" cookbook, one of the best features is the section devoted to listing each cookbook represented in this culinary collection, including their respective publisher's contact information for obtaining the originating cookbook for any particular recipe that has proven to be an especial family favorite. Indeed, all dedicated kitchen cooks and fans of regional cuisines should visit the Qual Ridge Press website for a complete state-by-state listing of their "Best of" cookbooks.

Editorial Review:

If there are beans and corn on the stove, a stack of blue corn tortillas nearby, and a ristra of dried chilies against the wall—then you must be in a New Mexico kitchen! Be forewarned: the pungent aroma of roasting chilies and simmering salsas will likely send your senses into a frenzy. And when you taste the resulting dishes, you will quickly understand why the popularity of one of our country’s oldest cuisines is rapidly spreading across the country.

Best of the Best from New Mexico will introduce you to a variety of these lively, spicy dishes that bring a new meaning to the word taste. Fifty-six of the leading cookbooks from the Land of Enchantment have contributed their most popular recipes to create this outstanding collection. New Mexico’s unique cuisine is captured in such southwest favorites as Blue Corn Meal Pancakes, Jalapa Hamburgers, Tequila-Lime Grilled Chicken, Mexican Cream with Strawberries.

Southern Living Annual Recipes Cookbook 20th Anniversary Edition

Southern Living

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Comfort Food at its best 5 out of 5 stars.
28 of 29 people found this review helpful.

This cookbook keeps with the tradition of all previous Southern Living cookbooks, providing recipes for tons of comfort foods. The gooey, rich Candy Bar Brownies are WONDERFUL, but needless to say, everyone is glad that they keep the nutrition information on this recipe a secret. Additionally, this cookbook has quite a few good low-fat/light recipes. Southern Living's 20th Anniversary cookbook is a must have for any kitchen.

Best Yet - Southern Living Annaul Recipes Cookbook 5 out of 5 stars.
19 of 19 people found this review helpful.

My shelves contain many cookbooks. Several are Southern Living Annual Recipes. Believe me, this is the one to have. It is the best - yet.

20 years of great recipes 5 out of 5 stars.
5 of 5 people found this review helpful.

I really liked this book. It is a collection of the best recipes from Southern Living over a 20 year period. How could it not be great. Also, unlike the annual editions it lists recipes by category making things easier to locate.

Texas Braggin' Rights: Winning Recipes of the Best Texas Cook-Offs

Barry Shlachter

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

Excellent chow from Texas 5 out of 5 stars.
0 of 0 people found this review helpful.

Forget what you think about Texas cooking. This book delivers recipes of juried recipes that swept top honors at the Texas State Fair and numerous cook-offs around the state, and it shows. The chocolate turtle cookies [State Fair Blue Ribbon] alone are worth the cover price.

Editorial Review:

We've scoured the state and brought back the winners in a back pocket-sized cookbook. From the State Fair of Texas to the Terlingua International Chili Championship, some of the Lone Star State's finest dishes are now explained. The best cobblers from Texas peach country, best homemade ice cream, most scruptious kolaches from Tex-Czech parts and the world's best chilis.

The Sonoran Grill (Cookbooks and Restaurant Guides)

Mad Coyote Joe

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

A nice little airport pickup 5 out of 5 stars.
16 of 16 people found this review helpful.

I had some time to kill while waiting for a flight to take off from Sky Harbor Airport in Phoenix. I started looking at some cookbooks, and this offering from Mad Coyote Joe was displayed prominently. Once you flip through this book, it's as good as bought!

MCJ is upfront about his background - he's not a trained cook, but he loves the food he makes, knows it backwards and forwards, and has a passion for letting others know about how to make the stuff he loves. Most importantly, the language he uses is clear and concise and is therefore accessible to all levels of readers, including those like me who have to ask our spouses where they keep the butter.

The recipe for Joe's 'Two-Chile Salsa' is alone worth the price of admission. This is the type of dish you bring to a gathering and as the guests gorge themselves you're bound to get an incredulous "*you* made this?"-type of reaction.

Editorial Review:

If you thought that gourmet grilling was over your head think again. The host of the popular Southwestern TV show, The Sonoran Grill, Mad Coyote Joe, will have you creating meals that will dazzle your family and your friends. Complete with a list of tools and chile peppers. The Sonoran Grill can turn novice chefs into grilling experts. Here is a collection of more than 130 of the author's best recipes, from Cedar Plank-Roasted Fillet of Salmon to Almond Kahlua Flan, which will entice you to give up your conventional oven forever. So light the grill, invite some friends over, pour a few ice-cold margaritas, smell the chiles roasting over the mesquite charcoal, and wow some friends with a dinner that you thought was beyond your reach. Very soon the best restaurant in town will be in your own backyard!

Recipes from Historic Texas

Linda Bauer

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

True life stories of famous and infamous Texans with dishes 5 out of 5 stars.
1 of 1 people found this review helpful.

Co-written by Linda Bauer (a self-syndicated food and travel columnist for a variety of newspapers with a total circulation of over 200,000) and Steve Bauer Steve Bauer (a retired army officer and former military aide to five Presidents) , Recipes From Historic Texas: A Restaurant Guide And Cookbook gathers some of the finest delicacies to be had in the great state of Texas, whether visiting Victorian houses, old gas stations, former churches, or a historic stage coach and Pony Express stop. Blending true life stories of famous and infamous Texans with dishes that have passed the test of time as well as flavor, Recipes From Historic Texas ably combines history, trivia, and straightforward prepartion instructions to add the spirit and flavor of Texas to any kitchen whether for a homemade meal or entertaining guests at large.

Editorial Review:

Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic Texas settings. Both a travel guide and a cookbook.

The Red Chile Bible: Southwestern Classic & Gourmet Recipes

Kathleen Hansel, Audrey Jenkins

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Customer Reviews:
Total reviews: 3 Average rating: 3.0 of 5

I think that this book is a gem among modern cookbooks. 5 out of 5 stars.
2 of 3 people found this review helpful.

The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.

Agh, my eyes 3 out of 5 stars.
1 of 1 people found this review helpful.

This book definitely focuses more on the "gourmet" side of things, so you won't find too many of the recipes you've come to know and love from that tin shack truck stop off the dirt road in Chimayo. There are still some gems in here, but my single biggest complaint has to be about the fact that the entire thing is printed in red ink. Not dark red, either; bright, vibrant, difficult-to-keep-your-eyes-on-the-page red. I'm sure somebody thought it would be a cute gimmick, but it wears off instantly.

not good 1 out of 5 stars.
0 of 9 people found this review helpful.

The book was fine and made a great gift. Amazon screwed up not only the order by the credit back to my account.

Vegetarian Southwest: Recipes from the Region's Favorite Restaurants (Cookbooks and Restaurant Guides)

Lon Walters

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Great food, bad organization 3 out of 5 stars.
7 of 7 people found this review helpful.

Having moved from the Southwest to the Midwest, I was so excited to find a southwestern vegetarian cookbook. The recipies are interesting, and with a few minor exceptions, pretty simple and straightforward to execute. The pictures are beautifully photographed. My complaints are largely editorial. The index isn't particularly useful for looking things up by ingredients and the recipies themselves require reading through a couple of times. The quantities of ingredients and number of servings are sometimes difficult to discern.

Absolutely spectacular 5 out of 5 stars.
5 of 5 people found this review helpful.

Restaurant quality, but easy to make. Jalapeno Cheese bread is particularly good. A great survival cookbook for Southwesterners stranded temporarily on the East Coast.

The best vegie SW recipes .. and non-vegies will love it too! 5 out of 5 stars.
4 of 4 people found this review helpful.

My family and I spent a week camping in northern New Mexico this past June and had a wonderful time! But my most spectacular 'find' was Lon Walters lovely little book full of the very best of regional recipes from the American Southwest! I don't care what other reviewers say about the book's organization, just open it up and make whatever appears on the page before you! Everything I have made so far has been wonderful and fun to make. My Swiss husband, 10-year old daughter and 14-year old son are equally ecstatic about everything I have made .. and I do NOT back off on the spicing at all! Some recipes are more involved than others (which I prefer), but nothing is so involved that you will be reticient to make it. Even non-vegetarians will appreciate these recipes. I have already given two copies of this book as gifts and am buying three more today!!! You cannot go wrong with these recipes. VEGETARIAN SOUTHWEST has become my favorite cookbook in a fleet of some 75!

Editorial Review:

Vegetarian recipes from the Southwest's favorite restaurants

The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico

Cheryl Alters Jamison

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

Disappointing as best 1 out of 5 stars.
31 of 42 people found this review helpful.

The authors produced a much better book when they compiled The Border. Rancho de Chimayo has very few recipes, some of which call for Velveeta of all things, and the warnings about drinking and driving in the Cocktail chapter, are annoying.

This restaurant may be the darling of the New York food writers, but NY food writers don't know anything about Southwestern food.

Spend your money elsewhere.

Taste the "land of enchantment." 4 out of 5 stars.
9 of 9 people found this review helpful.

The authors of The Rancho de Chimayo cookbook DO love New Mexico. The sub-title states: "The Traditional Cooking of New Mexico," and the cookbook lives up to that statement. The first 48 pages gives history of New Mexico through native foods, folk-lore, spirituality and settlers bringing their own norms of food production. Unfortunately,you will not find the flavor of New Mexico in restaurants outside of N.M. I lived in N.M for 10 years. If you have ever been charmed by N.M.'s food & beauty you can re-create this experience through this cookbook. Try it!

Editorial Review:

The distinctive New Mexico style of Southwest cooking. From a celebrated eatery.

The Texas Hill Country Cookbook: A Taste of Provence

Scott Cohen, Marian Betancourt

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Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world

Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight