What's most fun about this book is that even if you only wind up cooking a handful of recipes (like me), it's still a lot of fun to read. Some of the recipes are too involved for a neophyte like me but southwestern cooking (i.e., using all the spices native to that area) is clearly one of the most underrated culinary experiences around. A good chile paste or even chile powder has a flavor that can't be matched by the "usual culprits" - oregano, thyme, sage, etc.
So, yes, this book is a great addition to the kitchen for several reasons, even if you're an amateur.
My two cents..... |
Foods of the Southwest Indian Nations: Traditional Books In Print, Audio Books.