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By
Dave Dewitt
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Lyons Pr
Publication date
May 3, 2011
Pages
275
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9780762763924
ISBN-10
0762763922
Dimensions
0.75 by 8 by 9.50 in.
Weight
2.25 lbs.
Original list price
$29.95
Amazon.com says people who bought this book also bought:
Mario Batali Big American Cookbook | The Rancho De Chimayo Cookbook | The Green Chili Bible | Southwest Slow Cooking | The Feast of Santa Fe | Food52 Genius Recipes | Santa Fe School of Cooking | Dishing Up New Mexico
Mario Batali Big American Cookbook | The Rancho De Chimayo Cookbook | The Green Chili Bible | Southwest Slow Cooking | The Feast of Santa Fe | Food52 Genius Recipes | Santa Fe School of Cooking | Dishing Up New Mexico
Summaries and Reviews
Amazon.com description: Product Description:
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.
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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 a glossary of Southwestern cooking terms and ingredients. Historic black and white photos illustrate the history and full-color food photography accompanies the recipes.
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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 a glossary of Southwestern cooking terms and ingredients. Historic black and white photos illustrate the history and full-color food photography accompanies the recipes.
Editions
Hardcover
The price comparison is for this edition
from Lyons Pr (May 3, 2011)
9780762763924 | details & prices | 275 pages | 8.00 × 9.50 × 0.75 in. | 2.25 lbs | List price $29.95
About: 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.
About: 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.
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