Author Description

New Southwestern Cooking brings the modern emphasis on local, fresh ingredients and new cooking techniques to the traditional fare of Arizona, Colorado, New Mexico, Southern California, and Mexico. Such dishes as Corn and Green Chile Lasagna, light yet rich, show how successful this blend can be. Or try Grilled Quail with Kumquat Jalapeno Marmalade or Mango Ice. While providing the best of the new, equal attention is paid to the ancient foundations of this three-to-four-hundred-year-old cuisine - rice, corn, dried beans, dried and grilled meats, and chiles. They present the familiar red and green chile sauces, corn and blue corn tortillas, plus an array of salsas. They even show how to make Chili Powder from fresh chiles and how to create an oven version of air-dried beef.