1 comments about Modern Southwest Cooking.

1. I've known John Sedlar since the mid 70's and eaten in several of the restaurants he's worked in and owned. In 1976 John started introducing his southwestern style recipes into the menu of "The Silo" in Manhattan Beach CA. they were a hit with the customers and I for one wanted some of his recipes. This book is the answer to my prayers, I have prepared many of the recipes and have not been disappointed with the results. the recipes are presented in a clear and consise manner with additional recipes for the various ingredients required in the main recipes. For any one who enjoys the "Modern Southwest" style of cooking this book is a must.

3 comments about Betty Crocker's Southwest Cooking.

1. Our in-laws have been using the 1989 copy of this book. We have enjoyed most of the recipes. Decided to buy our own copy. Flaverful, but not overly spicey.



2. I've been searching for this book for two years after having borrowed it from my neighbor so many times that she had begun to believe it was my book rather than hers. I've looked in used book stores and am delighted to learn it is still in print. Of the many recipes I have tried, I have found no losers, none. All recipes strike that delicate balance between lack of complication and elegance of taste and presentation that most cookbooks miss, especially in dealing with this particular cuisine. These are the dishes you see strangers-in-the-know eating in restaurants, the dishes you wish you had ordered rather than the tame fare that is generally served (because you ordered it). Some might sneer at dear old 'Betty Crocker' in the title, but this volume contains is, without a doubt, the best tasting, most refined Southwestern food you can prepare at home short of hiring your own illegal alien to cook for you.



3. I find I need yet another new copy of this recipe book. I've worn out two (so far) through frequent use. The recipes are sophisticated yet are written in a manner that's easy to understand. I bought my first copy when I was first learning to cook; and I still reach for it now that I am much more accomplished. I always receive compliments when I use any of these recipes for entertaining.

1 comments about East Meets Southwest.

1. GREAT. Wish there were more books like this out ther

3 comments about Savor the Southwest.

1. I have had trouble finding a Southwestern cookbook that either doesn't oversimplify the ingredient list, or was so authentic that I was afraid to commit the time necessary to try a recipe. This book strikes a nice balance.



2. This cookbook offers some of the most delectable dishes in the Southwest. Written in easy to use recipes--easy to follow and never fail. We have prepared at least one meal a week since receiving the book, and haven't found one we didn't like yet! Even inexperienced cooks will find it easy to cook from--try it, now!



3. This is a fun book. However, unless you have time and access to a Mexican market, it may be difficult to prepare some of the dishes. The few I've made have been well worth the effort, and I have enjoyed reading it.

No comments about Foods of the Sun: New Southwest Cuisine.

1 comments about Fiestas for Four Seasons: Southwest Entertaining With Jane Butel.

1. Thank you Dana for your review. I would be curious what recipes you thought had "murky wording" as I always try to be very clear. And, regarding your stating that extra, extra virgin olive oil is not correct, I beg to disagree. In my work with several olive oil producers--the country of Greece and with Spanish olive oil, the notation of more than one extra indicates increasingly higher quality. Over all, it was great seeing you had noted the book, Dana. Best, Jane Butel

4 comments about The New Southwest Cookbook: Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado.

1. Master cook, wild-food expert, and award-winning author Carolyn Niethammer presents The New Southwest Cookbook, a recipe guide to recent innovations in Southwest cuisine. Sample dishes bursting with original flavor include Anasazi Bean-Dip Boats, Tequila and Citrus-Grilled Chicken with Mesquite Honey, Crayfish-Corn Risotto, Pumpkin Flan, and much more. A brief introductory guide to basic Southwest ingredients, an index for quick and easy lookup, and a short list of recommended restaurants and resorts round out this tempting and flavorful compendium.



2. I love the recipes in this book, especially the ones from my favorite Southwest restaurants. The recipes are eclectic and easy, and the descriptions are fun. I'm hoping that the next revision will have photos of food and places.



3. I did not find one entree recipe that I wanted to make. Pictures might have helped. I would have returned the book, but because of other books I purchased, I received free shipping so keeping it was cheaper than sending it back and paying shipping both ways.



4. Interesting and creative recipes that are easy to follow and amazingly tasty. I by no means consider myself an accomplished cook, yet these recipes made my friends think I was! The directions are clearly written and logical. It was fun creating such unusual and special dishes with this wonderful guide.

1 comments about Savoring the Southwest Again.

1. This all volunteer effort benefiting the Roswell Symphony is an outstanding book to be savored and enjoyed for years to come. The recipes are wonderful examples of Southwestern cuisine at its best, both gourmet and everyday fare. The art work is provocative and unique to the Southwest, featuring some of todays finest working Southwestern artists. The UFO section (Ungourmet and Unusual Food Offerings) is done with tongue in cheek. Recipes for "Twilight Zone Pinto Bean Fudge", "Crash Site Chicken Chowder" and "The Great Cover Up Barbeque Sauce" are not only delicious but fun and amusing. Dion Crosby, former Executive Director of the UFO Museum wrote the forward for this section presenting data on the "1947 Roswell Incident".

   An abundance of bean, grain and rice recipes (try the Black Bean Torta), inventive ways with fresh vegetables and pastas with a southwestern twist as well as different and unusual meat recipes including game and ostrich are all wonderful and original.

   In my opinion, this is one of the best community cookbooks to be published in a long time; one everyone can enjoy, cook from, and just read for pleasure.

No comments about The Best of Mexican Cooking: Recipes from Mexico and the American Southwest (Easy cooking).

No comments about The Southwest (Williams-Sonoma New American Cooking).