Jane Butel's Quick and Easy Southwestern Cookbook
Revised Edition
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- USD 19.99
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- USD 19.99
Descripción editorial
When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, the queen of Southwestern cuisine. Jane Butel's Quick and Easy Southwestern Cookbook, the sixth entry in the updated Jane Butel Library from Turner Publishing, is both a classic and contemporary collection of recipes that makes creating a variety of fabulous dishes easier than ever. Give in to the lure of Shrimp with Mint Mango Salsa, Quick Corn and Green Chile Chowder, and Grilled Lobster Tail with Lemon Cucumber Salsa. Jane Butel lends her signature style to these mouthwatering dishes and more--Black Bean and Goat Cheese Chalupitas, Grilled Squash Medley with Herbs, Chipotle and Roasted Garlic Mashed Potatoes, Green Chile Cheese Rice, Grilled Lamb with Soft Tacos, and a Spicy Hot Chocolate Mousse that will have your guests in a state of ecstasy.
Sound elaborate? These delectable recipes are easy to prepare, often requiring no more than five or six easy-to-find ingredients per dish and taking only twenty minutes to cook. Each recipe contains extensive nutritional information, as well as timesaving ideas, meal planning, and fat-reduction tips. A special entertaining section includes suggested menus for everything from a New Year's Eve party to a Fourth of July fiesta to an All Saints' Day dinner.
The superb flavors and subtle delight of Southwestern cooking continue to make it grow in popularity, and Jane Butel continues to be at the forefront of innovative and simply delicious ways to make this wonderful cuisine a big part of your culinary life.
PUBLISHERS WEEKLY
Sometimes credited with beginning the serious Tex-Mex interest in the U.S. in the early 1960s, Butel provides more than 100 simple, low-fat recipes with a Southwestern flair designed to get the home cook out of the kitchen pronto. Most dishes, which range the Tex-Mex spectrum from hot and spicy to mild and gentle, are made with six or fewer ingredients. Others with more ingredients are labeled "A Sunday Best." For starters, there are Stuffed Jalape os and Pinto Pat as well as savory soups such as Chipotle-Teased Black Bean Pumpkin Soup and Salsa Snapper Soup. There are hearty entr es such as Cumin Chicken Chimi (chili con carne rolled in tortillas) and Grilled Lamb with Soft Tacos, and vegetarian delights such as Sweet Potatoes with Chile and Herbs and Black Bean Green Chili. To top off a meal, she suggests a Watermelon Freeze or Mexican Cinnamon Chocolate Roll-Ups, made with ice cream and chocolate-flavored tortillas. Butel provides nutritional information for each dish and helpful suggestions for further reducing fat content. In all, this is a good introduction for those time-constrained home cooks. Author tour.
