Modern Southwest Cuisine Cookbook: John Sedlar

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Description: John Rivera Sedlar has been lauded by food critics the world over for the distinctive cuisine he has created at a series of the top California restaurants: Saint Estephe in Manhattan Beach, Bikini in Los Angeles, and most recently Abiquiu in San Francisco. A native of Santa Fe, Sedlar is trained in classic French cooking techniques, uniquely qualifying him to present what he has termed Modern Southwest Cuisine: the seductive flavors of the American Southwest, Native American, Spanish, Mexican, and Anglo influences deliciously melded with more exotic notes from the Pacific Rim and beyond. 

In Sedlar's kitchen, Modern Southwest Cuisine becomes a feast for the eyes as well as the palette. His dishes, pictured throughout in full color, reflect the strong colors and dramatic landscapes typical of this rugged, beautiful country. Chef Sedlar is also a gifted teacher, and this book presents his favorite tips and techniques in clear, uncomplicated language, with step-by-step instructions for the home cook. The stunning results include hors d'oeuvres and appetizers, soups, salads, seafood, poultry, and meat entrees, and desserts, as well as a basic introduction to Southwestern ingredients and techniques, and comprehensive wine suggestions. 

From a Mosaic of Vegetables Navajo-Style with Garlic Mayonnaise to New Mexico Sushi with New England Lobster, from Roast Pheasant with Blue-Corn, Candied Lime, and Chile Stuffing to Dark Chocolate Chiles Rellenos with Hazelnut Buttercream, Sedlar's work defines the new American cooking. 

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Condition: Dust jacket has creases and light wear. Further good condition.