Cuisine of the American Southwest Cookbook

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Description: Much of this country's finest food -- and lately its culinary inspiration -- heralds from those vast sunny states of America's Southwest. Its cuisine is redolent of the warmth of its sun and soil, the scents of roasting peppers, the unparalleled pleasures of tropical fruits and fish and shellfish from the Pacific and Gulf coasts. Here, chiles grow in every size, shape and degree of piquancy under the sun and the tortillas rise in stacks hot off the griddle. 

This earthy and festive food that owes its being to generations of Mexican Americans has long been one of America's favorites. In this long-awaited book Anne Greer brings to it a sophisticated palate, a passion for quality ingredients and a wealth of technique. She charts the emergence of a new cuisine that takes the best the region has to offer and brings to it a subtle style that's milder and more delicate in taste. So side by side you'll find your favorite rice and bean dishes as well as such new and appealing creations as a cilantro pesto, red chile pasta, a cold salad of shrimp tossed with papaya, avocado, and roasted and slivered peppers. 

Texan Anne Greer presents over 300 recipes in chapters devoted to relishes, sauces and fillings; beverages; appetizers; soups; salads; vegetables; main dishes; accompaniments; breads and pastries; and desserts. With the help of an illustrated section on ingredients, readers can identify the more unusual fruits and vegetables, herbs and spices native to the cuisine. The author also offers the best material ever amassed on chiles, plus a demystifying purchasing and substitution guide to the maze of canned and packeted chile products on the market. 

Additional sections on equipment and techniques demonstrate the pleasure of cooking triumphant meals simply and effectively. Nearly 70 step-by-step color photos illustrate essentials such as how to prepare fresh chiles, make hand-made flour tortillas and a host of tortilla specialties, as well as tamales, puff tacos and appetizer flautas and the best way to roll out, stuff and shape fresh masa quesadillas. 

Also included are sections on menu and party suggestions, morning meals, snacks and sandwiches. All recipes are thrice-tested and come with instructions for using a food processor. A 13-page glossary gives definitions of Spanish menu terms, cooking terms and ingredients along with their phonetic pronunciation. 

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Condition: Jacket has very tiny sliver of a tear at top edge. Further good condition.