The warming flavors of dishes like Three Sisters Stew with Corn Dumplings blend with the symphony of tastes in recipes such as Cornmeal-Crusted Chicken with Red Pepper Corn Sauce for an unforgettable array of the Southwest's finest fare. Color photographs deliciously display the recipes created by the authors -- both chefs and cooking teachers -- and by 13 renowned Southwestern chefs who offer "chef's tips" for easier preparation, improved taste, and great presentation. With an introduction to the basic ingredients and cooking styles of Southwestern cuisine, the book includes both simple and complex recipes for complete meals and a well-rounded palette of flavors.
Barbara Pool Fenzl is the owner of Les Gourmettes Cooking School in Phoenix, Arizona, and author of three cookbooks focused on the cuisine of the Southwest. She hosted a PBS television series, Savor the Southwest, which aired in over ninety cities, and appears regularly on local television in Phoenix. In addition to her classes in Phoenix, Barbara teaches at La Combe en Périgord in southern France, Rancho La Puerta in Mexico, and the Spa at Lake Austin in Texas.
Barbara is a past president of the International Association of Culinary Professionals, was a member of the James Beard Restaurant Awards Committee for ten years, and still serves as a Beard Awards judge from the Southwest.
