Foods Of The Sun. Cooking Of The West And Southwest

ANNE LINDSAY GREER

Publication: Harper & Row, 1988, New York

First edition. 10 1/4" x 8" in colorful pictorial dust jacket. 382 pp. Contents. Acknowledgements. introduction. index. "Offers a comprehensive collection of recipes, including appetizers, soups, salads, main dishes, side dishes, sauces, breads, and desserts. Notable dishes feature creative combinations such as goat-cheese cornbread, seafood-chile risotto, and cilantro pesto. Greer also emphasizes the importance of grilling and barbecuing, staples in Southwestern cooking, and provides a detailed section on dressings, relishes, and sauces to complement various dishes. ​A standout feature of the book is its extensive ingredient section, which educates readers about the unique components of Southwestern cuisine. Additionally, Greer includes valuable information on cooking techniques and equipment essential for preparing these dishes." Fine in dust jacket with light edgewear to wrapper and book.