Aficionado's Southwestern Cooking by Ronald Johnson, Paperback | Barnes & Noble
Aficionado's Southwestern Cooking

Aficionado's Southwestern Cooking

by Ronald Johnson
     
 

First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.

Overview

First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.

Editorial Reviews

Arizona Daily Star
Embodies the adventures of a sensitive cook's soul in his kitchen. Johnson's specialty is the ‘near timeless foods of the Southwest…. the beloved trio of chile, bean and corn,' with which even an amateur can perform ‘Mozartian variations.' How about Emanuel Chicken Crepes with green chile sauce or Pico de Gallo (rooster bill) salad with bananas in rum for dessert?
Los Angeles Times
Brings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking.

Product Details

ISBN-13:
9780826302496
Publisher:
University of New Mexico Press
Publication date:
01/01/1968
Pages:
134

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >