No comments about The Southwest (New American Cooking).

5 comments about Old Buzzard Had It Coming, The.

1. This is a great story. The characters become real immediately. Interesting. Smiles. Real life. Surprising, but reasonable, ending. I first checked this book out from the library, scooping up a bunch of new mystery books. I got a kick out of the title. Liked this one so much, I bought it. Looking forward to this author's subsequent books as well. My mother at first refused to read this book (she didn't like the title). Later, after I'd purchased it, she started to read it, became engrossed in it and hardly put it down until finished.



2. I usually don't care that much for mystery books but the time period & the title drew me to this book. I wasn't disappointed. I loved the family & all the children. A little romance mixed in makes this book really good. Don't miss the next one by this author with the same family & another good mystery.



3. I was very pleasantly surprised by the genuine seeming characters and accurate historical (1911) setting of this mystery novel. The book's unique title and Oklahoma setting (where I once lived) attracted me to the book. Farm wife and mother Alafair is a very appealing heroine and though I never quite got all of her nine living children totally straight most of the other minor characters are also well developed. The book has an authentic flavor of rural Oklahoma from the "down home" cooking to the speech patterns. The mystery is solid (though my eyes may have glazed over a bit when it concerned guns) and though I guessed the real murderer well before the book's end I didn't predict the full circumstances surrounding it. I am glad to see Ms. Casey has all ready published the second in the series of Alafair's detective adventures (HORNSWOGGLED) and according to her web site a third will be published this fall.



4. I loved the very real characters in this book. From page two I was so hooked I knew I had one wonderful book in my hands. And it was! I'll be reading all the Alafair Tucker mysteries by Donis Casey. Life is too short to miss out on such an enjoyable experience.



5. I put off reading this book because for some reason I did not think I was going to enjoy it. Boy was I wrong!! Great book, well written, excellent characters. I enjoyed it immensely.

1 comments about Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques.

1. After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!

2 comments about The Book of Southwest Cooking (Book of...).

1. There is nothing magic or secret about southwest cooking. Unfortunately, so many of the recipes are family favorites that are simply handed down through generations that very few traditional recipes are written anywhere.

   For example, if you're not native to the southwest, you'll have extreme difficulty finding a recipe for Carne Adovada (p. 51), simply because most southwest cooks make this wonderful dish with as little thought as most people give to scrambled eggs.

   This little gem presents almost 100 recipes. Some are very traditional, everyday dishes like guacamole, chile con queso, etc. Others are less tradtional, like Glazed Grilled Quail and Venison with Chipotle Cream. In addition, the author explains the ingredients necessary to create these southwest dishes.

   My only complaint is that the book doesn't open flat. But that's not a big deal - by now, it falls open naturally to my favorite recipes.




2. In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.
   
   This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet.
   
   From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas.
   
   Also recommended:
   Around the World Cookbook
   Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
   Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
   Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
   On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
   Joy of Cooking: 75th Anniversary Edition - 2006

No comments about Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.

2 comments about American Indian Food and Lore.

1. I've had this book in my library since it was first published. Carolyn herself autographed it for me in '82. In all the moves and changes over the years, I could never justify getting rid of it. It's the best, most usable book on desert edibles I've ever read or owned.
   
   Here's a breakdown:
   1. Cactus and cactuslike plants - agave, barrel, cholla, etc.
   2. Nuts and seeds - acorn, grass seed, jojoba, etc.
   3. Grapes, berries and cherries - chokecherry, wild currant, etc.
   4. Foods of the marsh and mesa - buffalo gourd, cattail, cota, etc.
   5. greens - Rocky Mountain Beeweed, Canaigre, Curly dock, etc.
   6. Agriculture - beans, chili, corn, etc.
   
   Let's take a look at page 10, Cholla. Wonderful, detailed illustration - if you can't find the plant by these pictures, you're not trying. Common name, scientific names, habitat and description. First Para.:
   "Indians sometimes called early spring - March - 'the cactus moon' because food was scarce, and this plant was often the only available vegetable food." Etc.
   
   Next page, she spells out how to harvest and clean the buds for food. Cholla buds - basic preparation. Next recipe: cholla buds and squash.
   
   One of my favorite recipe in the book is Prickly Pear jelly - oh, yum!!!
   
   This is the book for anyone who doesn't know a wild grape from a hackberry. It even has a recipe for Dandelion Wine. It's a wonderful blend of desert culture and how-tos. How can you go wrong with that?
   
   My old, tattered book is filled with specimens from my own desert excursions. It's been dog-eared, noted, dirtied and loved. It will be one book I'll never give up.



2. I was given this book as a gift in 1993 and since then I have given it to several Native American women as a gift and all were VERY impressed. It truly gives honor to all Native Women and the traditions and culture that makes them so rich and alive. AHO!

2 comments about Cordon Bubba: Texas Cuisine.

1. This is a great little stocking stuffer of a small cookbook containing the nuggets of Texas' regional favorites. It contains recipes for serious vittles such as peach cobbler, Texas Caviar, fried okra, posole, flan, and King Ranch chicken.



2. This is a clever little volume that covers the meat of Lone Star cuisine, chicken-fried steak, chili, frito pie and even kolaches. Makes a great welcome gift for newcomers to Texas.

No comments about Classic Southwest Cooking: Over 200 Succulent Recipes Celebrating America's Great Regional Cuisine.

No comments about The Food Lover's Handbook to the Southwest.

2 comments about Contemporary Southwest: The Cafe Terra Cotta Cookbook.

1. This is an excellent collection of Southwestern recipes with stylistic touches. Especially appealing to me are those with fruit or dried fruit, such as Lamb Chops with Dried Cherry-Chipotle Sauce or Spinach Salad with Figs and Jicama or Tangy Cheese-Stuffed Quail with Mango-Chile Salsa. New discoveries of combo flavors are Muchroom, Jarlsberg and Parsley Salad and Corn Risitto. Also tantalizing is Dessert, Taquito or the Arizona Princess Cake, rich with apples, tequila, chocolate and pecans. Another well done TenSpeed Press output, with sources and nice, large format with super color photos and clear instructions and ingredients. Certainly, those who love Southwestern food will add this to their collection.



2. I visited Cafe Terra Cotta in Tucson a year ago and was amazed by the most delicious chile rellenos I had ever tasted. On my second visit, I ordered the chile rellenos again, and picked up the cookbook on the way out. Every recipe I have made from this cookbook has been delicious. The book contains a basics/ how-to section that presents helpful hints and explanations of the ingredients. The instructions are clear, the ingredients are not impossible to locate, and the recipes are easily improvised upon. I love this cookbook so much I am buying one for my friend!