[CH] Re: The Border Cookbook
The Border Cookbook
Uncle Steve's HOT Stuff (hot_chiles@hotmail.com)
Tue, 29 Jun 1999 19:26:16 EDT
Here is a diredt link (barns&noble) and rewiews on the book.
http://bn.bfast.com/booklink/click?sourceid=770873&ISBN=1558321039
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.]
Cheryl Alters Jamison and Bill Jamison, offer, among many other virtues, is
a sense of authority. They don't just cook these dishes;they know
everything about them. As familiar as pork may seem now in Mexicanand
Southwestern cooking, it actually came to the region late, they say, because
pigs aren't as obliging as cattle--they don't eat grass. . . . The book's
breadth is generous enough to encompass an ample selection of tacos and
tamales as well as the less familiar, like grilled lamb chops marinated in
pomegranate or a watercress salad with a tequila-tangerine dressing, or
stuffed squash blossoms. From Publisher's Weekly - Publishers Weekly: The
authors of Texas Home Cooking and Smoke and Spice turn their assiduous
attention to border food (called norteo in Spanish) which, served from
Northern Mexico through the American Southwest, uniquely fuses Native
American, Spanish and Western settlers' fare. The introduction points to
norteo's distinctive characteristicsincluding large wheat tortillas,
flame-cooked beef and the generous use of cheesesand 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, jalapeo and goat
cheese. Sidebars detail the history and cultures from 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.
=======================================================
Uncle Steve's HOT Stuff - Come play the "Chile Game"
http://HotChiles.WildSpices.com/
=======================================================
_______________________________________________________________
Get Free Email and Do More On The Web. Visit http://www.msn.com