Featuring the best of the new chefs, Southwest Tastes celebrates the vibrant colors and assertive flavors of this great American regional cuisine. 200 color photographs.Featuring the best of the new chefs, Southwest Tastes celebrates the vibrant colors and assertive flavors of this great American regional cuisine. 200 color photographs.Read Less
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Publishers Weekly, 1987-09-18 This stylish companion volume to an upcoming PBS-TV series is a masterful, comprehensive treatment of Southwestern cuisine. Cooking techniques peculiar to the region are competently demonstrated and illustrated by accompanying photos. Trailblazing chefs (Lydia Shire, Bradley Ogden, Jimmy Schmidt, Michael Roberts) and rising stars are profiled in charming biographical sketches. Veteran food writer and editor Brown (The Great Chefs of Chicago, etc.) has done an impressive job of whipping a vast amount of material into shape and making it accessible to the home cook. Many innovative, compelling recipes, contributions of 44 chefs, are proffered here: Brie and papaya quesadillas; escargot sombreros in saffron-cream sauce; grilled lobster tails stuffed with deviled shrimp in brown sauce with tamarind and smoked crab; curried lamb sausage with compote and pecan pancakes; rabbit livers with roasted apples; jalapeno pasta with rattlesnake sausage; and herb sorbet with champagne. Colorful dishes like salmon ``painted desert'' (the dish is decorated with red chili powder and green sorrel puree), superbly photographed, will ravish the eye as well as the palate. 50,000 first printing; major ad/promo; author tour. (October 15)
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