Southwest: The Beautiful Cookbook

Southwest: The Beautiful Cookbook

by Barbara P. Fenzl
     
 

Southwest the Beautiful Cookbook explores a cuisine as diverse as the terrain and the people who settled there. The region's culinary originality derives from a historic union of native American, European and Mexican cultures, each contributing its own distinctive cooking traditions to produce what we know today as Southwestern fare. This cuisine is

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Overview

Southwest the Beautiful Cookbook explores a cuisine as diverse as the terrain and the people who settled there. The region's culinary originality derives from a historic union of native American, European and Mexican cultures, each contributing its own distinctive cooking traditions to produce what we know today as Southwestern fare. This cuisine is sumptuously presented in Southwest the Beautiful Cookbook with more than 200 recipes illustrated with stunning full-color photography. Noted Pheonix-based cooking teacher and food writer Barbara Pool Fenzl has gathered recipes that combine innovative techniques and dynamic food combinations with historic methods and ethnic contibutions to produce dishes as vibrant and exciting as the Southwest itself; shellfish tamales with ancho cream, quail salad with pumpkin seeds, sopiapillas and jalapeño chutney and so much more.

Complementing the recipe chapters are informative essays by noted author and Southwest enthusiast Norman Kolpas, along with glorious photography that bring this wonderful region to life on the printed page. The people, geography, and history of the area are skillfully portrayed in scenic photography and richly anecdotal text. Home to such awe-inspiring natural wonders as the Grand Canyon, Arches National Park, Mesa Verde and the Sonoran Desert, this region is a land of austere beauty, rich culture and a uniquecuisine that is very much alive in this gorgeous addition to the Beautiful Cookbook® series.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Fenzl, food editor of Southwest Passages , who also runs the Les Gourmettes Cooking School in Phoenix, Ariz., and Kolpas ( Pasta Menus ) add a new regional volume to the ``Beautiful'' series. Like the forerunners in the series, this one is scaled oversize to accommodate not only color photographs of avocado pasta and tomatillo soup, but also of the local landscapes, such as a Native American powwow and New Mexico's San Juan mountains. As such, Southwest can be read as a gastronomic travel book, filled with escapist textures and tastes. The book is organized by locale (e.g., the Rio Grande Basin gets one chapter) and by genre (desserts and beverages; soups, stews and chilis). It's both picturesque and practical: Kolpas sets the scene well for upscale-indigenous meals with his surveys of Southwest history and habits, while Fenzl offers practical and appealing recipes (especially for salsas and the like, and for appetizers). So while the book looks glamorous, it is also useful. (Apr.)
Library Journal
This series ( Provence , LJ 9/15/93; Mexico and California , both LJ 11/15/91) is perennially popular, but the titles that focus on regions rather than entire countries tend to be more satisfying. In this volume, the dozens of recipes from Texas, New Mexico, Arizona, and southern Colorado represent both trendy restaurant fare and good home cooking, ranging from new-fangled Southwestern cuisine to Tex-Mex favorites to traditional Mexican dishes. The food photographs are stunning, though sometimes overly stylized; the stock pictures of landscapes and people are less interesting. For most collections.

Product Details

ISBN-13:
9780002553483
Publisher:
HarperCollins Publishers
Publication date:
04/28/1994
Pages:
240
Product dimensions:
10.00(w) x 14.00(h) x 0.25(d)

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