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.
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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.
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Book Description Maverick Pub Co, 2004. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111893271331
Book Description Maverick Pub Co, 2004. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB1893271331
Book Description Maverick Pub Co, 2004. Hardcover. Book Condition: New. book. Bookseller Inventory # M1893271331
Book Description Maverick Pub Co. Hardcover. Book Condition: New. 1893271331 New Condition. Bookseller Inventory # NEW7.0806096