A favorite cookbook is back in print in a convenient paperback edition. One of the first books to describe the exciting new flavors and rich variety of Southwest cuisine features more than 100 recipes, gorgeously photographed in full color.
Book Description
Editorial Reviews
From Publishers Weekly
Part owner and chef at Saint Estephe, a gourmet restaurant in Manhattan Beach, Calif., Sedlar has developed "Modern Southwest Cuisine," combining the traditional ingredients of American Southwestern cooking with the techniques and sensibilities of nouvelle French cuisine in such inventive and tempting dishes as white chocolate corncobs with almond buttercream, caramel sauce and mango corn, and frog legs with gazpacho beurre blanc and mousselines of red and green pepper. Sedlar turns casual tacos into elegant hors d'oeuvres, filling miniature tortillas with French-style ingredients like truffled scrambled eggs or foie gras, or substituting salad leaves for the tortilla in radicchio tacos with smoked chicken, asparagus and red chili mayonnaise. He utilizes Southwestern Native American designs to decorate his multifaceted creations, which ravish the eye in such color photographs as Kachina mosaic of caviars with endive feathers and chocolate-truffle antelope torte with caramel-lime sauce.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1986 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Great book with many interesting recipes,
By sconaway@earthlink.net (El Segundo, CA) - See all my reviews
This review is from: Modern Southwest Cooking (Hardcover)
I've known John Sedlar since the mid 70's and eaten in several of the restaurants he's worked in and owned. In 1976 John started introducing his southwestern style recipes into the menu of "The Silo" in Manhattan Beach CA. they were a hit with the customers and I for one wanted some of his recipes. This book is the answer to my prayers, I have prepared many of the recipes and have not been disappointed with the results. the recipes are presented in a clear and consise manner with additional recipes for the various ingredients required in the main recipes. For any one who enjoys the "Modern Southwest" style of cooking this book is a must.
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