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The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico Hardcover – Oct 4 1995


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Product Details

  • Hardcover: 512 pages
  • Publisher: Harvard Common Press (Oct. 4 1995)
  • Language: English
  • ISBN-10: 1558321020
  • ISBN-13: 978-1558321021
  • Product Dimensions: 19 x 4.3 x 23.9 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #1,137,670 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Publishers Weekly

The authors of Texas Home Cooking and Smoke and Spice turn their assiduous attention to border food (called norte?o in Spanish) which, served from Northern Mexico through the American Southwest, uniquely fuses Native American, Spanish and Western settlers' fare. The introduction points to norte?o's distinctive characteristics?including large wheat tortillas, flame-cooked beef and the generous use of cheeses?and discusses culinary offshoots like Tex-Mex, Sonoran and New Mexican cuisines. The 300 recipes drawing from all of these traditions are arranged by primary ingredient rather than by style (e.g., cheese enchiladas are found in the chapter about cheese; beef enchiladas appear in "Ranch-Country Beef"). Appetizers and accompaniments include regional salsas and the secrets behind perfect guacamole and refried beans. Meat and seafood dishes comprise the bulk of the recipes, from Red Caldwell's South Texas Fajitas to Pinata Pollo, chicken breasts "stuffed with treats," including chorizo, jalape?o and goat cheese. Sidebars detail the history and cultures from which recipes originated; further information about ingredients like nopales (cactus pads) and chiltepins (pea-sized hot chiles) is listed in a glossary. This Bible of border cuisine is as accessible as it is thorough.
Copyright 1995 Reed Business Information, Inc.

From Library Journal

The prolific authors of Smoke and Spice (LJ 4/15/94) and Texas Home Cooking (LJ 11/15/93), among other titles, now explore another aspect of the cooking of their favorite region. Here are the hearty, flavorful dishes prepared by home cooks on both sides of the U.S.-Mexican border, from Texas to Southern California and down into northern Mexico. There are recipes as traditional as posole and newer ones, too, such as fajitas the way they were meant to be, not the versions often served up as Tex-Mex cuisine. Many recipes include different regional variations, and lengthy sidebars provide the culinary and cultural context. Recommended for most collections. [HomeStyle Bks. selection.]
Copyright 1995 Reed Business Information, Inc.

Customer Reviews

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1 of 1 people found the following review helpful By A Customer on Jan. 16 2004
Format: Paperback
I live in a tiny town in southern Colorado and have LOTS of company. This cookbook has given me an arsenal of impressive and easy-to-make "border" dishes that give my guests an authentic taste of the Southwest. People always love the food, and I must have given a dozen copies of this cookbook as gifts.
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By Lynn Harnett on Oct. 30 2003
Format: Hardcover
The Jamisons include northern Mexican cuisine as well as Southwestern and concentrate on traditional home cooking. Organized by course, it includes breakfast (burritos, tamale hash with corn, eggs and cheese) and a cheese course (stuffed squash blossoms, crab nachos, enchiladas).
There's lots of stewed and braised meat dishes as well as barbecue, organ meats and game, many using inexpensive cuts tenderized with spices and long cooking. Fish dishes include roasted flounder fillets wrapped in banana leaf and grilled fish tacos. Tortilla dishes abound throughout the book but are listed at the beginning for easy access. This is a comprehensive book which could easily serve as the nucleus of a Southwestern cooking library.
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Format: Hardcover
The one and only reason this book is getting 4 stars instead of 5 is the lack of color photographs. That is the only factor preventing this book from perfection. The recipies are manageable, authentic, and unbelievably delicious. I never thought I could cook a Mexican dinner better than the ones I'd had at the best Mexican restaurant in town, but with this book, I did it. There's also a great number of different recipies to choose from, all wonderful. This book is a treasure and an absolute must-have for any cooking enthusiast.
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Format: Paperback
I purchased this book about three years ago and believe it to be the best cookbook I've seen covering Mexican and Southwestern Cuisine. The only disappointment was with the recipes being so good you would've liked to have seen some pictures. That being the only flaw, I would highly recommend it to anyone that has a fondness for border cooking. Try the Chicken Enchiladas Verda and the Arizona Enchiladas. They are time-consuming recipes that are well worth the effort.
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By Elizabeth Laskin on Aug. 27 2001
Format: Paperback
Excellent, interesting recipes that work. I'm not a big southwestern cuisine fan, but I cook from this book regularly, and I consider it one of the all-time great additions to my cookbook library. MUST MAKE: salsas, roast chicken, elemental arrechares, and the best chili you've ever eaten (Dora's Carne con Chile). Throw out that Old El Paso box that is languishing in your pantry, and get cooking!
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