Modern Southwest Cuisine
Featuring recipes dazzling both in taste and preparation, this is a brilliant nouvelle cuisine interpretation of the foods of the American Southwest. 50 full-color photographs.
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Contents
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Introduction 32
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13 |
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A Guide to Native Southwestern Ingredients
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21 |
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A Note on Presentation for the Home Cook
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27 |
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Rattlesnake of Smoked Salmon 30 Terrine of Arizona Shrimp with
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39 |
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New Mexican Sushi with New England Lobster
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46 |
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Chile Garnish 51 Posole Consommé with Foie Gras and Truffle
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52 |
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Green Tomato and Green Chile Soup
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62 |
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CHAPTER 4
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96 |
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and Chiles Served with a Lime Cream Sauce 139 Breast
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141 |
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Saffron Arrows 146 Duck with Posole and a Sauce of Taos Valley
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150 |
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Veal Steaks with Yucca Root and Grapefruit Sauce 155 Veal
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156 |
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Veal Liver Sauté with Cornichons and Jalapeño Vinegar Sauce
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162 |
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Sauce and Fresh Sage 167 Saddle of Lamb with Tortilla Lasagna
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168 |
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CHAPTER 9
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195 |
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Egg Pasta 201 Red Chile Pasta 201 Green Chile Pasta
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202 |
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PineappleCilantro Salsa 205 Red Chile Pesto 206 Gold Corn
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211 |
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Bacon Vinaigrette and Sage Crouton Arrows 99 Avocado Cake
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102 |
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Duck Chicharrones Salad with Dijon Mustard
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109 |
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Scallop Nachos 116 Boudins of Scallops with Fennel Served with
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124 |
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Salmon Painted Desert 128 Weavings of Salmon NavajoStyle
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135 |
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Index
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217 |
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Credits 223
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Copyright
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