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Author
Physical Desc
xiii, 280 pages : color illustrations ; 23 cm
Language
English
Description
"The World Famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world's favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipies celebrating the world's diversity of chile peppers and more than a hundred photos of chile peppers in the field,at...
Author
Language
English
Formats
Description
"The best things in life are really not that fancy--time with family, hard work, and a good bowl of beans and cornbread. Come on in, kick off your boots (or leave them on, I don't care), and let's have some fun"--
In Not That Fancy, GRAMMY-award winning singer and actress Reba McEntire shares life lessons, behind-the-scenes stories and photos, and her favorite comfort food recipes to inspire you to enjoy the simple things in life.
Author
Physical Desc
xi, 193 pages ; 23 cm
Language
English
Description
"Winner of the 2010 New Mexico Book Award for Best Cookbook. Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey's Red or Green cookbook, New...
Author
Physical Desc
xii, 224 pages : illustrations (chiefly color) ; 24 cm
Language
English
Description
"The founder and chef of Texas' Sylvia's Enchilada Kitchen shares simple, flavor-transforming tricks and 80 recipes for enchiladas, fajitas and classic side dishes representing the best in Tex-Mex border town cooking"--Baker & Taylor.
Author
Physical Desc
xii, 241 pages : illustrations ; 23 cm
Language
English
Description
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito...
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