xii, 275 p. : ill. (chiefly col.) ; 25 cm.
Includes bibliographical references (p. 259-260) and index.
The native Southwest -- Lone star cuisine: southwestern Texas -- An enchanted feast: New Mexico -- Desert dining: Arizona.
Cookbook author Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizona-those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine-dating to prehistory-that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but parts of the Southwest were a part of Mexico for more than 200 years. In addition to nearly 200 recipes, the book includes a "Pepper Primer" and a glossary of Southwestern cooking terms and ingredients.
9780762763924 (hbk. : alk. paper)
0762763922 (hbk. : alk. paper)