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Dishes from the Wild Horse Desert: Norteño Cooking of South Texas, Guerra, Melis
US $14.95
ApproximatelyS$ 19.28
Condition:
“Good condition hardback. Pages are clean and unmarked. Minor edgewear and corner rubbing.”
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Shipping:
US $4.50 (approx S$ 5.80) Economy Shipping.
Located in: Tulsa, Oklahoma, United States
Delivery:
Estimated between Tue, 9 Sep and Fri, 12 Sep to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:405803417663
Item specifics
- Condition
- Good
- Seller Notes
- “Good condition hardback. Pages are clean and unmarked. Minor edgewear and corner rubbing.”
- ISBN
- 9780764558924
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0764558927
ISBN-13
9780764558924
eBay Product ID (ePID)
48635989
Product Key Features
Book Title
Dishes from the Wild Horse Desert : Norteno Cooking of South Texas
Number of Pages
296 Pages
Language
English
Topic
Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / Southern States
Publication Year
2006
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
27.9 Oz
Item Length
9.4 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2005-026352
Dewey Edition
22
Reviews
The Wild Horse Desert is the once-disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846; Guerra's family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican (though there are some Tex-Mex recipes here as well), and while the term norteno is usually used to refer to northern Mexico, she notes that South Texas is considered part of norteno culture too. Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics; the many photographs, some color, add context as well. Strongly recommended. ("Library Journal," March 15, 2006) Guerra, host of the PBS series "The Texas Provincial Kitchen" and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, "queso cotija" (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse muchof the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. "(Apr.)" ("Publishers Weekly," January 30, 2006), "Strongly recommended". ( Library Journal , March 15, 2006) "...color and B&W photos evoke the ranch culture the area is known for...sidebars on regional traditions further flesh out this culturally rich topic." ( Publishers Weekly , January 30, 2006), The Wild Horse Desert is the once-disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846; Guerra's family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican (though there are some Tex-Mex recipes here as well), and while the term norte_o is usually used to refer to northern Mexico, she notes that South Texas is considered part of norte_o culture too. Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics; the many photographs, some color, add context as well. Strongly recommended. (Library Journal, March 15, 2006)Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. (Apr.) (Publishers Weekly, January 30, 2006)
Dewey Decimal
641.5979
Table Of Content
Acknowledgment.Introduction.Basic Foods and Equipment.1. Beverages.2. Corn and Flour Dishes.3. Salsa and Chiles.4. Soups and Stews.5. Rice and Beans.6. Beef.7. Chicken, Pork, and Seafood.8. Game and Goat.9.Sweets.Bibliography.Index.
Synopsis
In this handsome cookbook, heirloom recipes and evocative writing convey the centuries-old ranch culture of southern Texas. Recipes for traditional border fare like steak grilled over mesquite logs, chile-spiced stews, enchiladas, rice, and beans mingle with now-classic innovations like puffy tacos and prickly pear margaritas. The book features more than 100 recipes- such as Beef Stew with Cactus, Pork Roasted in Chiles, and Three Milks Cake- and gives all the basics for making your own corn an flour tortillas, fresh salsas, and tamales. Spiced with anecdotes and recollections, it' s both a unique collection of recipes and a tribute to a warm, lively heritage. Melissa Guerra (Linn, TX), a leading expert on South Texas cooking and culinary history, grew up on a ranch that has been in her family since 1791. She starred on The Texas Provincial Kitchen, aired on PBS, and authored a cookbook by the same name. She sells ingredients and equipment for Mexican cooking through her catalog, Your Mexican Marketplace, and online store, melissaguerra.com., TIn this handsome cookbook, heirloom recipes and evocative writing convey the centuries-old ranch culture of southern Texas. Recipes for traditional border fare like steak grilled over mesquite logs, chile-spiced stews, enchiladas, rice, and beans mingle with now-classic innovations like puffy tacos and prickly pear margaritas., Explore the authentic flavors of TRUE TEX-MEX cooking "Ideals nourish the spirits, but food sustains the body that houses that spirit. Food keeps the spirit alive. The Wild Horse Desert provided very little for the people that roamed and settled this harsh, hot land. Yet, they survived, and in time, flourished. Their dreams tamed the desert., Explore the authentic flavors of TRUE TEXMEX cooking "Ideals nourish the spirits, but food sustains the body that houses that spirit. Food keeps the spirit alive. The Wild Horse Desert provided very little for the people that roamed and settled this harsh, hot land. Yet, they survived, and in time, flourished. Their dreams tamed the desert." -Melissa Guerra
LC Classification Number
TX715.2.S69G843 2006
Item description from the seller
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Seller feedback (37,885)
- a***n (290)- Feedback left by buyer.Past monthVerified purchaseThank you!!
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht
- Automatische Bewertung von eBay- Feedback left by buyer.Past monthBestellung erfolgreich durchgeführt - mit Sendungsverfolgung und fristgerecht