Southwest Books - Page 9

The Best From New Mexico Kitchens

Sheila MacNiven Cameron

Amazon Price: $9.95 List Price: $9.95 Usually ships in 24 hours By: New Mexico Magazine Amazon Marketplace: 13 new & used starting at $6.08

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

Editorial Review:

If you have ever wanted to duplicate the food from your favorite New Mexico restaurant in your kitchen, this book is for you. Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the state’s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomena’s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Café in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.

The book concludes with a selection of recipes donated by some of the state’s best known citizens. Now you can make lentil soup the way Frank Waters does, atole á la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University’s world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.

The New Texas Cuisine

Stephan Pyles

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Taste the perfection that is the New Texas Cuisine! 5 out of 5 stars.
8 of 8 people found this review helpful.

Once you have tried a single recipe from Stephan Pyles' "The New Texas Cuisine," you will undoubtebly be starstruck by the culinary brilliance that Mr. Pyles brings forth through his creative dishes that blend the flavors of Mexico, France, Tex-Mex cuisine, and Barbeque into savory meals. Like other well known Southwestern chefs such as Mark Miller (owns Coyote Cafe) and Dean Fearing (owns The Promenade), Chef Pyles uses many ingredients that are native to his Texas area. This results in authentic tastes that trully match the title, "The New Texas Cuisine." If you are familiar with the work of Chef Miller, Chef Fearing, or the great Mexican tastes of Rick Bayless, dive into Chef Pyles' Southwestern odyssey. This book will satiate the most avid fans of Southwestern cuisine.

Editorial Review:

There's much more to Lone Star cooking than Tex-Mex and barbecue, and in this wide-ranging book, the award-winning chef of Dallas's Routh Street Cafe presents 150 eclectic, sophisticated Texas recipes.



Full-color photographs.

Lone Star Legacy II: A Texas Cookbook

Austin Junior Forum Inc.

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

Wonderful Texas Cookbook 5 out of 5 stars.
2 of 2 people found this review helpful.

This cookbook has easy to follow recipes. Makes a great gift for college students (especially guys). It has a wonderful Mexican food section. My family's favorite recipe from it is the Italian Casserole. It also has beautiful pictures. I keep one at our cabin in Colorado for guests to use and they love it too!

The Healthy Southwest Table

Janet Taylor

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Confidently recommended 5 out of 5 stars.
7 of 7 people found this review helpful.

Janet Taylor is a culinary expert whose newest cookbook, "The Healthy Southwest Table" showcases a superbly illustrated cornucopia of savory, colorful, palate pleasing and appetite satisfying dishes associated with the American southwest. From Green Tea Cooler; Fresh Fruit Salsa; Flat Enchiladas; and Tangy Tuna Cabbage Salad; to Lemon-Lime Prickly Pear Chicken; Chipotle Barbecue Tofu and Vegetables; Leftover Fish or Chicken Tacos; and Decadent Chocolate Pudding, "The Healthy Southwest Table" features more than one hundred recipes that are as delicious as they are nutritious. The novice kitchen cook will especially appreciate the informative instructional commentaries on roasting, toasting, grilling, and working with tortillas. Further enhanced with 'Highlights of Some Nutritional Studies' and 'Making Smart Food Choices', "The Healthy Southwest Table" is confidently recommended for both personal and community library ethnic and regional cookbook collections.

Editorial Review:

A food bonanza—fantastic Southwestern flavors plus good nutrition.

The Healthy Southwest Table features more than 100 recipes bursting with taste as well as nutrition. From zippy corn chowder to green chiles stuffed with tuna salad, these savory dishes are low in sugar, salt, and fat and high in beneficial ingredients such as soy, whole grains, and colorful fruits and vegetables. A healthy diet will strengthen your heart, bones, and immune system and reduce the risk of disease. But it can also delight your palate. Set an irresistibly delicious Southwest table with Janet Taylor's quick and tasty Vegetable Stir Fry, followed by Salmon with Sunset Sauce and delectable low-fat Berry-Peach Crumble. 40 color photos.

Authentic Recipes from Santa Fe (Authentic Recipes Series)

Dave Dewitt, Nancy Gerlach, Eduardo Fuss

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

Strongly recommended for the family cookbook shelf and community library cookbook collections. 5 out of 5 stars.
0 of 0 people found this review helpful.

Featuring a profusion of impressive photography by Eduardo Fuss, "Authentic Recipes From Santa Fe" is co-authored by Dave DeWitt and Nancy Gerlach who have compiled and edited a cornucopia of culinary dishes from some of the top restaurants in Santa Fe, New Mexico. Beginning with an introduction to food in Santa Fe; a description of the Santa Fe kitchen, a guide to chiles; and a listing of authentic Santa Fe ingredients; a section devoted to Sauces and Salsas; and the basics of taco or tostada shells, pickled red onions; and safron rice. Of special note are the instructions on the proper preparation methods for making do-it-yourself Chile Rellenos and homemade Tamales. The 'kitchen cook friendly' recipes are grouped by Appetizers; Soups and Stews; Main Dishes, Vegetables and Rice, Breads, Desserts, and Drinks. From Grilled Swordfish Tacos (Mark Kiffin, Coyote Café); to Grilled Steaks with Chimayo, Chile and Cumin (Came Asada); to Empanaditas with Apricot Peca Filling, "Authentic Recipes From Santa Fe" truly lives up to its title and is strongly recommended for the family cookbook shelf and community library cookbook collections.

Editorial Review:

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.

Pink Adobe Cookbook, The

Rosalea Murphy

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Simply succulent, easy southwest cooking from a pro! 5 out of 5 stars.
8 of 8 people found this review helpful.

I first learned of the "Pink Adobe" from a television segment on PBS entitled "Great Chefs", Ms. Murphy was a featured guest. She made cooking look simple and easy, combining fresh, quality ingredients to create a finished product in what seemed like no time at all. I bought the "Pink Adobe Cookbook" and fell in love with the easy to follow recipes that utilized fresh quality ingredients to perfection. The variety of recipes is good. I once prepared a buffet of everything from appetizers, main courses, stews, and desserts only using Ms. Murphy's book. Great for those who like adventure in cooking and eating!

It's the Best 5 out of 5 stars.
8 of 9 people found this review helpful.

This is by far the best cook book, southwest or therwise, I have ever owned. The pages are falling out now, but trust me, if you can get a copy, you will receive rave reviews for your cooking. It's simple and elegant, for everyday or entertaining. Fix the chicken enchiladas and black beans and rice - everyone will want your secret! GET THIS BOOK!

Editorial Review:

A completely updated and expanded edition of the classic, self-published, southwestern cookbook which has sold more than 32,000 copies. The Pink Adobe restaurant has operated for nearly 45 years and is considered one of the best restaurants in the United States.

Taste of Tombstone: A Hearty Helping of History

Sherry Monahan

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Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

The image of Tombstone, Arizona, doesn't often stray from its rough and tumble roots. Despite a tradition of gunslingers, gamblers, and cowboys, the town's businesses, hotels, and restaurants continually emphasized the boomtown's refinements, and nowhere was their promotion more apparent than in the foods of the town. The massive silver strike of 1879 gave rise to a number of grocery stores, butcher shops, ice cream parlors, and restaurants that spoke to a refined urban scene.

In this lively study, Sherry Monahan offers a brief history of Tombstone and the evolution of its increasingly sophisticated dining scene. Businesses that began in tents due to a lack of building supplies raced to keep up with the area's exploding population. Soon the town boasted restaurants to rival the finest establishments of San Francisco and the business district achieved fame for the availability of posh hotels and luxurious eating. Monahan includes 140 recipes from the 1880s, most from Tombstone restaurants, so that readers may experience their own taste of Tombstone.

Geronimo: Fine Dining in Santa Fe

Cliff Skoglund, Eric DiStefano, Geronimo (Restaurant), Chris Harvey

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

Over the top. SLOSHING over the top. 5 out of 5 stars.
9 of 9 people found this review helpful.

This is an absolutely gorgeous cookbook. I love to look at it, to flip through the photographs, to read the recipes and the essays written by the people involved in this Santa Fe restaurant. I immediately have a strong desire to rush to New Mexico and make a reservation for dinner.

The only thing the cookbook *doesn't* do is make me want to COOK any of these recipes.

It isn't that they aren't appealing. They're stunning: scallop mousse with basil lemon espuma (as a first course), mesquite grilled peppery elk tenderloin with garlic confit potatoes and exotic mushroom sauce, chive-tied bay scallops with black truffle and fresh tomato coulis. I'd be happy to EAT any of them, but I know I'm not going to cook them.

Which isn't to say that I'm a wimp cook. I'm happy to make a paella for a Sunday dinner, or "throw together" six separate dishes for an Indian feast. However, despite the best of intentions, these recipes are clearly geared for restaurant kitchens.

Most of these recipes have a page of ingredients (usually expensive ones) and two full pages of instructions. In the intro to "Mesquite grilled foie gras terrine with sweet grapes and verjus," for example, the author says, "When we clean the lobes of foie gras at Geronimo, we always have the leftover snippets that are too small for our recipes. We take these, marinate them for a day in a bit of Cognac and fresh thyme, grill them very quickly over mesquite, and press them into a terrine mold...." I don't know about you, but there aren't any foie gras leftovers in my frig. (The recipe calls for a 1 pound lobe, which you cut up.)

I'd like to think that I'm ready to take on some of these recipes. I know I'm not, though. If you're going to do it, please invite me for dinner.

But as a coffee table cookbook, this one is perfect. Stunning photography, wonderful food combinations, lovely little essays about getting the restaurant started. (Now, honey -- let's go out for dinner.)

Editorial Review:

Featuring huge overhead beams, creamy stucco details, and a fireplace sporting oversized moose antlers, the 250-year-old hacienda that houses Geronimo restaurant is a welcome addition to Santa Fe’s trendy Canyon Road. Restaurant owners Cliff Skoglund and Chris Harvey along with chef Eric DiStefano have created a refined retreat in this once rough-and-tumble town, serving exquisite contemporary cuisine that rivals the best in the country. GERONIMO brings Chef DiStefano’s innate understanding of ingredients and uncanny instinct about flavors to the home table. You’ll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome.

Nuevo Tex-Mex: Festive New Recipes from Just North of the Border

Robb Walsh, David Garrido

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

deep in the heart of Tex-Mex 4 out of 5 stars.
8 of 9 people found this review helpful.

Being from San Antonio - I was a little sceptical when I checked this out from the library. I don't know about 'Nuevo' as a trend, but the book is a delight and I hadn't had it home for more than an hour or so before I was on Amazon ordering a copy. It is fun to read and fun to cook from and the whole layout of the book is a delight with fine color photographs.

Editorial Review:

Nuevo Tex-Mex cooking, the hottest new trend in Nuevo Latino cuisine, embraces and celebrates both its zesty Latin American flavors and no-nonsense Texas personality. This is hearty food for real people, people who are not afraid to drink a beer (or a shot of tequila) with a meal (even if it's breakfast) and get their hands a little messy. It's food that knows how to have fun without rolling in heavy ingredients. In Nuevo Tex-Mex, Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with lots of humor and attitude, all photographed in vivid color and spectacular style by Texan photographer Manny Rodriguez. Even the book's designer is from Texas! This is absolutely the best thing to come along since ice cold beer, tortilla chips, and guacamole.

Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques

Mark Charles Miller, Mark Kiffin

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Coyote's Pantry Southwest Seasonings and at Home Flavoring T 4 out of 5 stars.
8 of 10 people found this review helpful.

After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!

Editorial Review:

This follow-up to the prize-winning Coyote Cafe cookbook offers 125 recipes for salsas, chutneys, sauces, and more, and helps the novice in creating a Southwestern cooking pantry, along with hints for useful utensils and techniques.