A delightful medley of unusual elements in over 150 flavorful recipes for salsas, soups, desserts and more. Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. Photos.A delightful medley of unusual elements in over 150 flavorful recipes for salsas, soups, desserts and more. Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. Photos.Read Less
Color photos. New. No Jacket Issued. Book CONDITION: NEW 2002 TenSpeed large soft cover, first printing. Loaded with color photos of completed dishes and some "how-to" photos as well. Want to eat Southwestern with a twist: Stand in line in the Santa Fe heat of summer or the cold of winter-or buy this book and make your own. White Truffle Tamales? CONTENT: Reviewer: "his is a wonderful collection of great southwestern recipes that work. The author Mark Miller has introduced Cajun and Creole elements into many of his recipes making them unique without sacrificing the southwestern character of the dishes presented. Each and every dish is definitely worthy of calling itself southwestern. Definitely comprehensive, this book covers with a plethora of recipes in 10 chapters anything you may be looking for to fill your southwestern Table. The chapters covered are: cocktails, salsas, sauces and soups, appetizers and salads, Tamales, seafood and fish, game and fowl, meat, desserts and breads and what the author refers to as his bag of tricks which is an assortment of staple dishes that you will find in just about any tex-mex restaurant. Particularly useful to me I found the Tamales chapter which apart from some basic principles on preparing tamales, includes 16 different recipes. On the negative side, I found the book very difficult to use as the print of the recipes is extremely small."
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