La cocina de la frontera: Mexican-American Cooking from the Southwest

$22.50

PRODUCT CURRENTLY NOT AVAILABLE

La cocina de la frontera: Mexican-American Cooking from the Southwest, Red Crane Books, 1994. Soft cover $22.50 

The first book to define and chronicle the regional Mexican styles of cooking found in California, Arizona, New Mexico and Texas. 

Reviews of La Cocina de la Frontera: Mexican-American Cooking from the Southwest

"Congratulations on La cocina de la frontera. What a fine book! This is what it's all about. We're very proud to be carrying it." Noah Waxman, Kitchen Arts and Letters 1994. 

"Jim Peyton has written the definitive book on Southwestern cookery." "This cookbook gets our highest recommendation because it is well-researched, intelligent, and complete." Chili Pepper Magazine, November 1994. 

"Likely to be the definitive book in the field, here's the most scholarly, thoughtful and authentic treatment of Mexican-American cooking yet printed, and one of the finest cookbooks of the year." Travel Books Worldwide June 1994. 

“Peyton’s book gives an overview of the history of Mexican-American foods, probably a better one than can be found in any one other source.” San Antonio Express-News 1995. 

"I have been cooking Tex-Mex food for nearly forty years and found recipes in this book for dishes I never dreamed I would be able to cook at home, It is literally a treasure trove for anyone addicted to the cuisine." Goat Gap Gazette, August 1994. 

La cocina de la frontera: Mexican-American Cooking from the Southwest won a Southwest Book Award from the Border Regional Library Association for literary excellence and enrichment of the cultural heritage of the Southwest.