Aficionado's Southwestern Cooking
Author: Ronald Johnson
First published in 1968, this classic book foreshadowed the regional haute cuisine that became popular twenty years later.
Los Angeles Times
Brings a fresh approach and vivid words with concise explanations to the subject of Southwestern cooking.
Arizona Daily Star
Embodies the adventures of a sensitive cook's soul in his kitchen. Johnson's 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?
See also: Cultivating Coffee or Barbacoa
Tales from My Grandmother's Kitchen
Author: Jessica Gibson
Jessica Gibson was fortunate enough to spend a large part of her childhood tagging after her Grandmother Mimi's apron strings.
Through this book we discover that Mimi was not only a colourful character, but an extravagent and effortlessly talented cook who spent a large part of her life indulging those she loved.
As a food connoisseur she collected, sifted and perfected recipes with a passion.
This sumptuous book is an unashamed return to the traditional, rich, classic recipes; in danger of being forgotten in the fast paced, food fad world of the nineties.
Table of Contents:
| My grandmother Mimi | 8 | |
| Appetising appetisers | 18 | |
| Dressing the rabbit food | 48 | |
| Dutiful drinks | 56 | |
| The main event | 60 | |
| Sticky endings | 104 | |
| A trip to Harrods and other sweet stories | 128 |
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