First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.
Arizona Daily StarEmbodies 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 TimesBrings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking.
- University of New Mexico Press
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