Aficionado S S.W. Cooking Dis (Hardback)R. Johnson (author)
- We can order this
First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.
Publisher: University of New Mexico Press
Number of pages: 304
Weight: 636 g
Dimensions: 253 x 180 x 23 mm
Embodies the adventures of a sensitive cooks soul in his kitchen. Johnsons specialty is the near timeless foods of the Southwest. the beloved trio of chile, bean and corn, with which even an amateur can perform Mozartian variations. How about Emanuel Chicken Crepes with green chile sauce or Pico de Gallo (rooster bill) salad with bananas in rum for dessert?
"Brings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking."
You may also be interested in...
Please sign in to write a review