Traditions, Innovations, and Comfort Foods From Both Sides of the BorderBook - 2019
Whether you know it or not, that's Tex-Mex you love. Do you ever crave nachos, fajitas, or chili? Yep. Born in the 1940's when Northern Mexican cuisine collided with the flavors of Texas rancher's kitchen, Tex-Mex is a riot of tasty, comfort-food ingredients like beef, American cheese, and dried chili powder. Ford Fry brings his southern sensibilities and a chef's touch to the beloved fusion cuisine with recipes that are heavy on flavor, light on fuss, and attainable for all levels of home cooks. With bright, bold photography and easy-to-master dishes like Dirty Breakfast Tacos, Spicy Gulf Shrimp, Cheese Enchiladas San Antonio Style, and more salsas than you can imagine, this book is the modern homage to outlaw country cooking.
Publisher: New York : Clarkson Potter/Publishers, 2019
Edition: First edition
Branch Call Number: 641.59268 F945T 2019
Characteristics: 255 pages : illustrations (chiefly color) ; 27 cm