The southwest table : traditional cuisine from Texas, New Mexico, and Arizona

A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest. Take a good measure of Southwest culinary history, blend it well with insights from area chefs and food experts, and add plenty of mouthwatering recipes with four-color food photography, not to mention fascinating historical images. What do you get? The Southwest Table --a vibrant, must-have volume on America's spiciest swath of states. Chile pepper expert and food historian Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizona--those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine--dating to prehistory--that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but parts of the Southwest were a part of Mexico for more than 200 years. In addition to nearly 200 recipes, the book includes a "Pepper Primer" and aglossary of Southwestern cooking terms and ingredients. Historic black and white photos illustrate the history and full-color food photography accompanies the recipes.

Take a good measure of Southwest culinary history, blend it well with insights from area chefs and food experts, and add plenty of mouthwatering recipes and stunning food photography, not to mention fascinating historical images. What do you get? The Southwest Table—a vibrant, must-have resource onAmerica’s spiciest swath of states.

Veteran cookbook author Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizona—the areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for this unique cuisine—dating to prehistory—as this area was part of Mexico for more than two centuries.

In addition to more than 130 recipes, The Southwest Table includes a “Pepper Primer,” a glossary of Southwestern cooking terms and ingredients, and a section describing the best Southwestern restaurants in each region.

Cookbook author Dave DeWitt focuses on southwestern Texas, New Mexico, and Arizona-those areas most influenced by Native American and northern Mexican cookery, as well as American imports and techniques. These are the traditional locations for a unique cuisine-dating to prehistory-that continues to evolve. We often think of Southwestern cuisine as imported from Mexico, but parts of the Southwest were a part of Mexico for more than 200 years. In addition to nearly 200 recipes, the book includes a "Pepper Primer" and a glossary of Southwestern cooking terms and ingredients The Southwest Table; Contents; Acknowledgments; Introduction; PART 1: The Native Southwest; PART 2: Lone Star Cuisine: Southwestern Texas; PART 3: An Enchanted Feast: New Mexico; PART 4: Desert Dining: Arizona; Metric Conversion Tables; APPENDIX 1: A Pepper Primer; APPENDIX 2: Southwestern Food Terms and Ingredients; APPENDIX 3: Resources and Recommended Restaurants; Bibliography; Additional Photo Credits; Index; About the Author