BizStore » Books » Savor the Southwest (Tr)
Brand: Brand: Bay Books n Tapes
Edition: 1st US - 1st Printing
Feature: Used Book in Good Condition
Item Dimensions: Array
Label: Bay Books & Tapes
Manufacturer: Bay Books & Tapes
Number Of Items: 1
Number Of Pages: 192
Publication Date: 1999-05
Publisher: Bay Books & Tapes
Studio: Bay Books & Tapes
• Used Book in Good Condition
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.
The ingredients may be down-home, but the recipes that more than a dozen Southwest chefs have put forward in Barbara Pool Fenzl's Savor the Southwest are decidedly upscale. There's something about Silver Dollar Crab Cakes on Corn Pancakes that cries out "home on the yuppie range." And that's another way of saying "food for entertaining."
This book moves, chapter by chapter, from one delicious-sounding dish to another. Very few of them, however, have that certain fix-something-for-the-family ring. This is the book to pull off the shelf when you want to pull out the stops and really put on a different kind of spread.
Roasted Acorn Squash Soup may well be the tamest-sounding recipe in the book. That's not to say that the addition of chipotle chiles in adobo sauce isn't going to have an impact. How about Salmon Mousse Tamales with Edible Flowers? Put those nibbles out at a party and people will go home talking.
Fenzl divides her text into chapters on appetizers and salads; soups, stews, and chilis; main courses; vegetables; breads and tortillas; desserts; and salsa, sauces, and relishes. The contributing chefs are the cream of the southwestern crop who have yanked the foods of the Southwest into the 21st century.
Green Chile Fettuccine with Shrimp, anyone? Ancho-Glazed Chicken? Chocolate Tacos Filled with Hazelnut-Chocolate Mousse? This may be not everyday fare, but it's sure a great way to plan a party. --Schuyler Ingle