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Comment: The item is fairly worn but continues to work perfectly. Signs of wear can include aesthetic issues such as scratches, dents, and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include limited notes and highlighting, but the text is not obscured or unreadable.
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The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico Paperback – September 28, 1995

4.6 out of 5 stars 41 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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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.
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Product Details

  • Paperback: 512 pages
  • Publisher: Harvard Common Press (September 28, 1995)
  • Language: English
  • ISBN-10: 1558321039
  • ISBN-13: 978-1558321038
  • Product Dimensions: 7.2 x 1.2 x 9.1 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #478,133 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on February 20, 1999
Format: Paperback
I have a whole rack of cookbooks in my kitchen and none is used more than this book. Every recipe has turned out to be a grand success. You do need to have access to Mexican ingredients as many of the recipies call for a few exotic ingredients. You will not be disappointed in this cookbook however.
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Format: Hardcover
The one and only reason this book is getting 4 stars instead of 5 is the lack of color photographs. That is the only factor preventing this book from perfection. The recipies are manageable, authentic, and unbelievably delicious. I never thought I could cook a Mexican dinner better than the ones I'd had at the best Mexican restaurant in town, but with this book, I did it. There's also a great number of different recipies to choose from, all wonderful. This book is a treasure and an absolute must-have for any cooking enthusiast.
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Format: Paperback
For the last 15 years, I had been looking to recreate several of the wonderful Mexican dishes I ate while living in Tucson, Arizona for 6 years. It was not until I found The Border Cookbook that I was able to accomplish this task! The authors have made it very easy to cook the wonderful flavors that I have been missing all of these years. The descriptions of the history of the dishes and the detailed explanations of how to cook each recipe make this cookbook one of my favorites!
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By A Customer on January 16, 2004
Format: Paperback Verified Purchase
I live in a tiny town in southern Colorado and have LOTS of company. This cookbook has given me an arsenal of impressive and easy-to-make "border" dishes that give my guests an authentic taste of the Southwest. People always love the food, and I must have given a dozen copies of this cookbook as gifts.
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Format: Paperback
An excellent cookbook. Well researched and the recipes all work. I especially enjoyed that there were recipes that are usually hard to find such as Horchata and Diablo Shrimp. I would have given it 5 stars but I think that some pictures of the food would have helped. I guess we get spoiled in today's world by various cookbooks and magazines that inspire us to try a recipe because it looks so delicious in a photo. I would recommend it based on the quality of the recipes though.
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By A Customer on January 31, 1998
Format: Hardcover
This book has a ton of U.S./Mexican border recipes and has won the accolades of many of the best known chefs of this regional cuisine. Try the Ensenada Tacos de Pescado on P.333(Killer) Bill and Cheryl Alters Jamison have a number of cookbooks on the market and they're all top notch. Check out the mail-order source section on P.485 for those hard to find ingredients.
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By A Customer on January 8, 1998
Format: Hardcover
One of the most helpful books of its kind. No 'Americanized' food in this, just samples taken directly from the local areas. Also includes a good reference in back for ordering hard to find ingrediants. A definte MUST for true Mexican cooking fans.
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Format: Paperback
I purchased this book about three years ago and believe it to be the best cookbook I've seen covering Mexican and Southwestern Cuisine. The only disappointment was with the recipes being so good you would've liked to have seen some pictures. That being the only flaw, I would highly recommend it to anyone that has a fondness for border cooking. Try the Chicken Enchiladas Verda and the Arizona Enchiladas. They are time-consuming recipes that are well worth the effort.
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