Features
Hardcover: 178 pages
Publisher: Maverick Publishing Company; Illustrate edition October 2004
Language: English
ISBN-10: 1893271331
ISBN-13: 978-1893271333
Product Dimensions:
9.1 x 6.9 x 0.8 inches
Shipping Weight: 1 pounds
Book Description
Jim Peyton’s latest cookbook brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants. Tex-Mex, barbecue and chile are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks, as Mexicans working on ranches in South Texas built on the 16th century fusion of Spanish and Indian cooking in Mexico. This cuisine has become enormously popular not just in Texas but nationwide and, increasingly worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark.
Veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making them quickly understood and easy to prepare. From Pico de gallo to quesadillas to cactus margaritas, this book provides the finest techniques for the very best of Tex-Mex cuisine.
About The Author
Jim Peyton has written three previous cookbooks on the cuisines of Mexico, Northern Mexico and the American Southwest. This is his first on Tex-Mex. He regularly appears on television shows, conducts cooking classes and demonstrations and lectures on Mexican cuisine and its history. His writings and recipes have been featured in Fine Cooking, Food & Wine and Southern Living magazines.
Reader Reviews
I kept looking at this book in the store, and thinking, well, gee, there are a lot of words, not all THAT many recipes, and nice pictures but not the slick glossy pro sort that a lot of cookbooks have in them. But I just read his 'La cocina de la frontera' and wow- what a writer. I bought the book, and it blows me away. The history, etc. is much needed and informative. The recipes are the BEST. He did not pad it out with 'gunk'. It is just a shame his publisher does not seem to take him as seriously as some of the 'celebrity' chefs and do a full color melt in your mouth encyclopedia of his recipes. It would be the top cookbook in the world (at least my world). Jim, I promise, no matter how much my husband begs, I am tossing out the Velveta in the Chile con Queso.....
