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Editorial Reviews
From Publishers Weekly
The authors of Texas Home Cooking and Smoke and Spice turn their assiduous attention to border food (called norte?o in Spanish) which, served from Northern Mexico through the American Southwest, uniquely fuses Native American, Spanish and Western settlers' fare. The introduction points to norte?o's distinctive characteristics?including large wheat tortillas, flame-cooked beef and the generous use of cheeses?and discusses culinary offshoots like Tex-Mex, Sonoran and New Mexican cuisines. The 300 recipes drawing from all of these traditions are arranged by primary ingredient rather than by style (e.g., cheese enchiladas are found in the chapter about cheese; beef enchiladas appear in "Ranch-Country Beef"). Appetizers and accompaniments include regional salsas and the secrets behind perfect guacamole and refried beans. Meat and seafood dishes comprise the bulk of the recipes, from Red Caldwell's South Texas Fajitas to Pinata Pollo, chicken breasts "stuffed with treats," including chorizo, jalape?o and goat cheese. Sidebars detail the history and cultures from which recipes originated; further information about ingredients like nopales (cactus pads) and chiltepins (pea-sized hot chiles) is listed in a glossary. This Bible of border cuisine is as accessible as it is thorough.
Copyright 1995 Reed Business Information, Inc.
From Library Journal
The prolific authors of Smoke and Spice (LJ 4/15/94) and Texas Home Cooking (LJ 11/15/93), among other titles, now explore another aspect of the cooking of their favorite region. Here are the hearty, flavorful dishes prepared by home cooks on both sides of the U.S.-Mexican border, from Texas to Southern California and down into northern Mexico. There are recipes as traditional as posole and newer ones, too, such as fajitas the way they were meant to be, not the versions often served up as Tex-Mex cuisine. Many recipes include different regional variations, and lengthy sidebars provide the culinary and cultural context. Recommended for most collections. [HomeStyle Bks. selection.]
Copyright 1995 Reed Business Information, Inc.
See all Editorial Reviews
The authors of Texas Home Cooking and Smoke and Spice turn their assiduous attention to border food (called norte?o in Spanish) which, served from Northern Mexico through the American Southwest, uniquely fuses Native American, Spanish and Western settlers' fare. The introduction points to norte?o's distinctive characteristics?including large wheat tortillas, flame-cooked beef and the generous use of cheeses?and discusses culinary offshoots like Tex-Mex, Sonoran and New Mexican cuisines. The 300 recipes drawing from all of these traditions are arranged by primary ingredient rather than by style (e.g., cheese enchiladas are found in the chapter about cheese; beef enchiladas appear in "Ranch-Country Beef"). Appetizers and accompaniments include regional salsas and the secrets behind perfect guacamole and refried beans. Meat and seafood dishes comprise the bulk of the recipes, from Red Caldwell's South Texas Fajitas to Pinata Pollo, chicken breasts "stuffed with treats," including chorizo, jalape?o and goat cheese. Sidebars detail the history and cultures from which recipes originated; further information about ingredients like nopales (cactus pads) and chiltepins (pea-sized hot chiles) is listed in a glossary. This Bible of border cuisine is as accessible as it is thorough.
Copyright 1995 Reed Business Information, Inc.
From Library Journal
The prolific authors of Smoke and Spice (LJ 4/15/94) and Texas Home Cooking (LJ 11/15/93), among other titles, now explore another aspect of the cooking of their favorite region. Here are the hearty, flavorful dishes prepared by home cooks on both sides of the U.S.-Mexican border, from Texas to Southern California and down into northern Mexico. There are recipes as traditional as posole and newer ones, too, such as fajitas the way they were meant to be, not the versions often served up as Tex-Mex cuisine. Many recipes include different regional variations, and lengthy sidebars provide the culinary and cultural context. Recommended for most collections. [HomeStyle Bks. selection.]
Copyright 1995 Reed Business Information, Inc.
See all Editorial Reviews
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Inside This Book
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First Sentence:
In 1922, the Presbyterian Ladies Aid Society in Santa Barbara published a cookbook that set out to explain Mexican food to Anglo cooks in southern California. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tortilla turn crisp, chopped roasted mild green chile, ier cleaning, insistent sputtering, pastry board with flour, ounces asadero, whole small tomatoes, ground canela, boll over high heat, prepared nopales, oil ripples, mild red chile sauce, dried mild red chiles, border cooking, ounces mild cheddar cheese, other cinnamon, roasted mild green chiles, border cooks, trim off any ragged edges, thin flour tortillas, bulk chorizo, packing loosely, one tamale, grated mild cheddar cheese, cascabel chiles Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexican, Regional Variations, New Mexico, Technique Tip, United States, Rio Grande, Baja California, Los Angeles, Lone Star, San Antonio, Salsa del Norte, Mail-Order Sources, Mexico City, Hatch Green Chile Sauce, New Spain, New World, Triple Sec, Santa Barbara, Californio Colorado, Native American, Salsa Picante, American Southwest, Gulf of Mexico, Arizona Chile Colorado, Chipotle-Tomatillo Salsa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
In 1922, the Presbyterian Ladies Aid Society in Santa Barbara published a cookbook that set out to explain Mexican food to Anglo cooks in southern California. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tortilla turn crisp, chopped roasted mild green chile, ier cleaning, insistent sputtering, pastry board with flour, ounces asadero, whole small tomatoes, ground canela, boll over high heat, prepared nopales, oil ripples, mild red chile sauce, dried mild red chiles, border cooking, ounces mild cheddar cheese, other cinnamon, roasted mild green chiles, border cooks, trim off any ragged edges, thin flour tortillas, bulk chorizo, packing loosely, one tamale, grated mild cheddar cheese, cascabel chiles Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexican, Regional Variations, New Mexico, Technique Tip, United States, Rio Grande, Baja California, Los Angeles, Lone Star, San Antonio, Salsa del Norte, Mail-Order Sources, Mexico City, Hatch Green Chile Sauce, New Spain, New World, Triple Sec, Santa Barbara, Californio Colorado, Native American, Salsa Picante, American Southwest, Gulf of Mexico, Arizona Chile Colorado, Chipotle-Tomatillo Salsa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 23
books:
See all 23 books this book cites
- South Texas Mexican Cookbook by Lucy M. Garza on page 81, page 183, and page 264
- Gathering the Desert by Gary Paul Nabhan on page 42, page 186, and page 363
- Coyote Cafe by Mark Miller in Front Matter, and Back Matter
- John Wesley by May McNeer on page 156
- Marco Polo (English Picture Readers) by Anthony Toyne on page 275
See all 23 books this book cites
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What Do Customers Ultimately Buy After Viewing This Item?
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78% buy the item featured on this page: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico $16.46 |
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8% buy Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue $11.53 |
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6% buy The Tex-Mex Cookbook: A History in Recipes and Photos $12.21 |
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4% buy Texas Home Cooking $16.47 |
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