Southwest (Hardcover) by Long, Kathi

Southwest (Hardcover) by Long, Kathi

Hardcover; Published 4/27/2001; 144 Pages; ISBN 9780848726133

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From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking.



This volume reflects the foods, recipes and ways of cooking that distinguish this region from the rest of the country. Today's Southwestern cuisine--with its signature chiles, earthy beans, and grilled meats is one of the country's most beloved regional fares. It reflects traditional Native American, European, and Mexican cuisines, as wells as the contemporary emphasis on the freshest local ingredients. This collection of 60 recipes, including Achiote Shrimp Tostadas, Texas Bowl o' Red, Chiles Rellenos with Carne Adovada, and Toasted Pinon Shortbread captures the appeal of this vast region.

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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

Are you wondering what all the different labels on meat and poultry mean? In general, look for the terms "free range" (with poultry) or "grass fed" (with beef.) Both will have distinctly better flavor than regular supermarket meat or poultry, and it's kinder to the animals and the environment. "Organic" means the animals have been fed an all-organic diet, and is another term to look for- though it can sometimes mean a higher price point. You might also see terms referring to antibiotics or hormones- it's better to avoid meat or poultry that hasn't been fed either of them. Finally, you might also see the term "all natural", which is pretty vague, so make sure the label also tells you what, exactly, is all natural about it.