Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables. In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large regionas Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant bookaThe Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.Sift together the flour, ginger, canela, baking soda, salt, cloves, and Add the sour cream, egg, honey, molasses, and vanilla. Stir in the dry ingredients ... Roll the dough out to about 1 /3-inch thickness and cut cookies with a pig-shaped cutter. If you cana#39;t locate an appropriate cutter, you can make the cookies in any shape you wish, though technically they will no longer be cocbinitos. 438 THE BORDER anbsp;...
|Title||:||The Border Cookbook|
|Author||:||Cheryl Alters Jamison, Bill Jamison|
|Publisher||:||Houghton Mifflin Harcourt - 1995-09-28|