The New Southwest Cookbook
Southwest cuisine marries traditional cooking techniques with the iconic flavors of the Southwest fostering an explosion of creativity on the part of both professional and accomplished home cooks. We invited the Southwest's top reaturant and resort chefs to submit their favorite recipes. With an eys to local ingredients and culture they have elaborated on the area's best-loved traditional specialties, giving bold new twists to traditional red and green chile, yellow pumpkin, and blue corn.
The reuslt is some 135 original recipes from 71 chefs including:
El Tovar Fire-Roasted Corn Salsa from El Tovar Lodge at the Grand Canyon, Arizona
The She Posole from The Shed in Santa Fe, New Mexico
Jalapeno Blue Corn Muffins from Tall Timber Resort in Durango, Colorado
Texas Millionaaire Pie from Daily Pie Cafe in Pie town, New Mexico
Stuffed Chicken Mole from Coyhote Grill, Scottsdale, Arizona