Customer Reviews

The New Southwest Cookbook: Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado

5 star:		(5)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

Interesting and creative recipes that are easy to follow and amazingly tasty. I by no means consider myself an accomplished cook, yet these recipes made my friends think I was! The directions are clearly written and logical. It was fun creating such unusual and special dishes with this wonderful guide.

I love the recipes in this book, especially the ones from my favorite Southwest restaurants. The recipes are eclectic and easy, and the descriptions are fun. I'm hoping that the next revision will have photos of food and places.

Master cook, wild-food expert, and award-winning author Carolyn Niethammer presents The New Southwest Cookbook, a recipe guide to recent innovations in Southwest cuisine. Sample dishes bursting with original flavor include Anasazi Bean-Dip Boats, Tequila and Citrus-Grilled Chicken with Mesquite Honey, Crayfish-Corn Risotto, Pumpkin Flan, and much more. A brief introductory guide to basic Southwest ingredients, an index for quick and easy lookup, and a short list of recommended restaurants and resorts round out this tempting and flavorful compendium.

When I want a dessert to wow my guests, I make the New Mexican Apple Pie, and for the rest of the dinner, the Braised and Pulled Pork with Orange-Honey Barbecue Sauce or the Pepper Picasso Soup.

These are unusual recipes, flashes of delight and intrigue created by imaginative and bold chefs. They are not difficult to make, the directions are clear and simple -- it's the combinations and the touch of an exotic ingredient or two that make them special.

It is one of those friendly, exciting cookbooks that can snuggle in next to The Joy of Cooking or the Gourmet Cookbook (which contain the standards) for a blast of fun and deliciousness.

I've tried a few "southwest flavors" cookbooks, and this is hands down the best. Every recipe I've made is simply fantastic. And why shouldn't they be, since they're collected from the best restaurants in the Southwest? And don't worry, they're not long drawn-out procedures or loaded with obscure ingredients. I also liked that many recipes have suggestions for food pairings from other recipes in the cookbook. Try the blackened shrimp with white bean hummus and mango olive salsa. Meals you make from this cookbook really ARE like eating in a gourmet restaurant. I think this little book has a lot of bang-for-the-buck.

I did not find one entree recipe that I wanted to make. Pictures might have helped. I would have returned the book, but because of other books I purchased, I received free shipping so keeping it was cheaper than sending it back and paying shipping both ways.