Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos River Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas. Line drawings.
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Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos River Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas. Line drawings.
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More About the Author
Jane Butel, the first to write about southwestern cooking, is an internationally recognized authority on the regional cooking of the American Southwest. In the late 1970's, following a successful career as one of America's top Consumer Affairs executives, she launched her southwestern writing, teaching, television, consulting, and spice business. Her Southwestern Cooking Schools in New Mexico and Scottsdale, Arizona, have garnered high recognition. Bon Appetit magazine selected it as one of the four best in the world and Gayot.com listed her hotel-based schools as the best in the United States and one of the world's top ten.
She also conducts tours to Mexico and Spain. Pecos Valley Spice Co., a trusted source for chiles, spices, and other authentic southwestern ingredients, was founded in 1978. She continues to spice up America's favorite cuisine with recipes from the rich culinary, cultural, and historical heritage of the Southwest. She has written eighteen cookbooks, including Northland's Real Women Eat Chiles, which was just released on March 24, 2006.
She also conducts tours to Mexico and Spain. Pecos Valley Spice Co., a trusted source for chiles, spices, and other authentic southwestern ingredients, was founded in 1978. She continues to spice up America's favorite cuisine with recipes from the rich culinary, cultural, and historical heritage of the Southwest. She has written eighteen cookbooks, including Northland's Real Women Eat Chiles, which was just released on March 24, 2006.
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Most Helpful Customer Reviews
10 of 11 people found the following review helpful:
1.0 out of 5 stars
Not Tex-Mex, It is New Mexico Mex.,
By A Customer
This review is from: Jane Butel's Tex-Mex Cookbook (Paperback)
Most of the recipes from this book are not what I consider Tex-Mex. They are more New Mexico Mex. Where is the chili and cheese? Only a few real Tex-Mex recipes.
5 of 5 people found the following review helpful:
3.0 out of 5 stars
Old format, lacks photos of food presentation,
By A Customer
This review is from: Jane Butel's Tex-Mex Cookbook (Paperback)
Book lacks photos of food presentation, many regular recipes
5 of 5 people found the following review helpful:
3.0 out of 5 stars
Good cook-book overall, though title may mislead,
By
This review is from: Jane Butel's Tex-Mex Cookbook (Paperback)
The recipes in this book sample (not cover) the range of Mexican-inspired American cooking found in Texas, New Mexico, Arizona and California. I suspect that it is not the thing for residents of any of those states who are religious about their cuisine, but it is a great sampler cookbook for we deprived northeasterners who sometimes don't know the difference between tex-mex and old mexican, let alone think that it means something between Taco Bell and Don Pablo's.The recipes in this book range from the very simple (caseroles made from leftover tortilla chips and canned sauces) to the more involved "real" dishes. If you live in Pennsylvania and suspect that you could make a better, more authentic enchilada sauce than you enjoy at chi-chi's, you won't be disappointed. If you are looking for comprehensive looks at the cooking of Texas or Mexico, then you're out of luck. The recipes themselves are clear and easy to follow. Freezing suggestions are a nice addition, and many (not all) of the recipes include introductory text (something I always want in a cookbook), but photographs are lacking and the index is not terribly special (another feature I look closely at when rating a cook book). Overall, this is a solid 3-star cook book that I am getting a lot of enjoyment out of.
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