- Hardcover: 288 pages
- Publisher: Cookbooks (May 29 1992)
- Language: English
- ISBN-10: 0688109411
- ISBN-13: 978-0688109417
- Product Dimensions: 21 x 21.2 x 2.7 cm
- Shipping Weight: 771 g
- Average Customer Review: 4.8 out of 5 stars See all reviews (5 customer reviews)
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Amazon Bestsellers Rank:
#578,249 in Books (See Top 100 in Books)
- #67 in Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest
- #98 in Books > Cooking, Food & Wine > Regional & International > Mexican
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Product Details |
Product Description
From Publishers Weekly
It may seem tired to talk of yet another form of regional American cooking, but the recipes of the Texas-New Mexico-Old Mexico hybrid known as New Southwestern cuisine are worth exploring for their natural mixing of the hearty and the exotic. A recipe for El Paso chile hamburgers, for example, combines standard ingredients like ground chuck and hamburger buns with chilies, jalapenos, and smoked jalapeno-lime mayonnaise. Native recipes like salpicon (shredded beef salad with chipotle dressing) and cream of green chile soup, along with a chapter on game cooking, set the book apart from other contenders in its Tex-Mex/Mexican/Chili Pepper cookbook subgenre. Less appealing, however, is the writing, which is sincere but at times cute and banal ("Opening a jar of one of our products is like taking a first bite; opening the pages of this book and heading for the kitchen we hope will make you really wnat to tuck in"). The Kerrs are founders of the specialty food company that gives the book its title; McLaughlin is the founding chef of the Manhattan Chili Company, a restaurant in New York City. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
From Library Journal
Many of the recent titles on the cooking of the American Southwest have offered increasingly exotic interpretations of that cuisine; this latest addition has more in common with Jane Butel's early Tex-Mex Cookbook ( LJ 8/80. o.p.), with recipes for nachos, chilis, burritos, and other dishes most Americans think of as Mexican food. The tone is folksy and, although some ingredients lists are long, few recipes, even the more innovative ones, call for unusual or hard-to-find items. Recommended.
Copyright 1992 Reed Business Information, Inc.
Copyright 1992 Reed Business Information, Inc.
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Most helpful customer reviews
5.0 out of 5 stars
Mexican food at it's finest.....,
By Steve Fleming (Indian Springs Alabama) - See all my reviews
This review is from: El Paso Chile Company (Hardcover)
I have almost worn this book out and was actually coming to amazon to order a new one. This book is filled with wonderful recipes and general tips on how to make truly authentic and flavorful dishes. This cookbook will give you a lot of creative ideas and you will soon begin to experiment with many variations of some of their classic recipes. One of the best surprises of the book was Park's Texas Democrat Chili. This is a wonderful and richly flavored chili that is not too spicy. The nopalitos add a wonderful character to the dish. Try serving it on top of a little of their Mexican rice with some freshly grated Mexican cheese. Garnish it with a mixture of chopped green onions and cilantro. A wonderful combination!!
4.0 out of 5 stars
I love this cookbook,
By A Customer
This review is from: El Paso Chile Company (Hardcover)
I've tried many recipes out of this book and they've all been outstanding. The chili verde was excellent, the jalapeno poppers make those frozen things taste like dog doo. This is down home "comfort food" cooking at its best. Not only that, its well written, with mouth-watering descriptions of the foods, it inspires me to cook!
5.0 out of 5 stars
This is the closest to true TEX-MEX yet!,
By A Customer
This review is from: El Paso Chile Company (Hardcover)
Coming from a true South Texan, I am constantly trying to re-create recipies from the eating establishments around us. I found this cookbook and so far believe the Green Chicken enchiladas can walk on water. I have also prepared the double spoon bread, chipotle-lime mayonaise and the smoke signals barbeque sauce. I usually work with serranos and jalapenos and this book opened up a whole new world of peppers. It is a must have.
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