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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it is still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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El Paso Chile Company's Texas Border Cookbook Hardcover – August 17, 1992

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Editorial Reviews

From Publishers Weekly

It may seem tired to talk of yet another form of regional American cooking, but the recipes of the Texas-New Mexico-Old Mexico hybrid known as New Southwestern cuisine are worth exploring for their natural mixing of the hearty and the exotic. A recipe for El Paso chile hamburgers, for example, combines standard ingredients like ground chuck and hamburger buns with chilies, jalapenos, and smoked jalapeno-lime mayonnaise. Native recipes like salpicon (shredded beef salad with chipotle dressing) and cream of green chile soup, along with a chapter on game cooking, set the book apart from other contenders in its Tex-Mex/Mexican/Chili Pepper cookbook subgenre. Less appealing, however, is the writing, which is sincere but at times cute and banal ("Opening a jar of one of our products is like taking a first bite; opening the pages of this book and heading for the kitchen we hope will make you really wnat to tuck in"). The Kerrs are founders of the specialty food company that gives the book its title; McLaughlin is the founding chef of the Manhattan Chili Company, a restaurant in New York City. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc.

From Library Journal

Many of the recent titles on the cooking of the American Southwest have offered increasingly exotic interpretations of that cuisine; this latest addition has more in common with Jane Butel's early Tex-Mex Cookbook ( LJ 8/80. o.p.), with recipes for nachos, chilis, burritos, and other dishes most Americans think of as Mexican food. The tone is folksy and, although some ingredients lists are long, few recipes, even the more innovative ones, call for unusual or hard-to-find items. Recommended.
Copyright 1992 Reed Business Information, Inc.

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Product Details

  • Hardcover: 288 pages
  • Publisher: William Morrow Cookbooks; 1st edition (August 17, 1992)
  • Language: English
  • ISBN-10: 0688109411
  • ISBN-13: 978-0688109417
  • Product Dimensions: 8 x 1 x 8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #714,276 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By A Customer on January 6, 2000
Format: Hardcover
I've tried many recipes out of this book and they've all been outstanding. The chili verde was excellent, the jalapeno poppers make those frozen things taste like dog doo. This is down home "comfort food" cooking at its best. Not only that, its well written, with mouth-watering descriptions of the foods, it inspires me to cook!
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12 of 12 people found the following review helpful By candice cobb on January 20, 1999
Format: Hardcover
Texas Borders provides wonderful Tex-Mex recipes that are fairly easy to follow. Some of the ingredients may be difficult to find outside of southwest but substitutions could be made. Specific recipes to drool over are Chili Con Queso w/Crab dip (forget the chips, go for a spoon and bowl)and Blueberry Cornbread (I've only followed the non-blueberry version and a sweeter, more flavorful cornbread I've yet to eat). Hoppin' Juan is a delightful twist to the South's Hoppin' John made with green chilies, black-eye peas, and rice. Not only are the recipes wonderful, but Park Kerr's writing style and humor are delightful and a mirror image of the man himself. I try to go by his shop every time I'm in El Paso -- 909 Texas Ave., I think, (Pecan Praline coffee and his Chili seasoning mix are worth the effort). Occasionally I've had the opportunity of visiting when Park is there. He is very witty and personable. His cookbooks are a wonderful addition to my collection and are very entertaining to read. I've even learned to sear those green chilies straight from the store. I will definitely order his new Sizzlin Suppers cookbook. It should be exceptional also.
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13 of 14 people found the following review helpful By A Customer on September 28, 1999
Format: Hardcover
Coming from a true South Texan, I am constantly trying to re-create recipies from the eating establishments around us. I found this cookbook and so far believe the Green Chicken enchiladas can walk on water. I have also prepared the double spoon bread, chipotle-lime mayonaise and the smoke signals barbeque sauce. I usually work with serranos and jalapenos and this book opened up a whole new world of peppers. It is a must have.
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6 of 6 people found the following review helpful By A Customer on May 19, 1999
Format: Hardcover
After about twenty-five years of looking for a reliable guide to reproducing the tastes I remembered growing up with in El Paso, I found Park and Norma Kerr's book. My search is over. His meat recipes (and his methods) for pork or chicken deshebrada are outstanding, and typical of the entire book. Tamale pie for company and pot beans for home alone! He combines the basically simple (and timeless) ingredients of Border cuisine to yield results which will delight anyone who longs for home cookin' as it was yesterday and remains today from the Franklin Mountains to Houston. Instructions are complete and clear, a pleasure to read and execute. Keep 'em coming, Kerrs.
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4 of 4 people found the following review helpful By A reader on July 27, 2005
Format: Hardcover Verified Purchase
This is a great cookbook that is more New Mexican/ Border in flavor than Tex-Mex. The red enchiladas are so good. I usually make them twice a month for my family. I have made almost every recipe in this book and every one has been a winner.
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3 of 3 people found the following review helpful By Michael W. Taylor on January 24, 2007
Format: Hardcover Verified Purchase
There are a lot of cookbooks out there purporting to be "Tex-Mex". Most of them are charlatans. This is the Real Deal. When I was a kid, my mom even made "Texas Trash" for when company was coming over. She would always tell me, "Just don't tell them what it's called". Of course, the company loved it, as did I. She also made just about everything else in this book. This is what I grew up on. About the only thing she wouldn't make were Tamales, they are a "PITA" to make without help, a point mentioned in this book, she would buy them pre-made. If you like or want to learn Tex-Mex, "This is the one !". Authentic Tex-Mex !
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3 of 3 people found the following review helpful By R. Chatham on February 2, 2008
Format: Hardcover Verified Purchase
I have owned this cookbook for over 10 years and it is my favorite and most used. Well written and easy to follow, the Texas Border Cookbook demonstrates many of the classic Texas recipes including salsas, guacamole, chili (5 different variations), enchiladas and chicken fried steak. If you enjoy southwestern food this cookbook should be in your collection.
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3 of 3 people found the following review helpful By Linda on August 11, 2011
Format: Hardcover Verified Purchase
The recipes for pork deshebrada and red pork tamales are worth the price of this book. If you enjoy Tex-Mex food, this is the real deal. I highly recommend it.
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