Cuisine of the American Southwest: A Review

Greer, Anne Lindsay

Gulf Publishing Company

$36.95

0884151689

 Anne Lindsay Greer brings yet another great book for looking at, reading, salivating over and even using as a cookbook.

With each recipe, Greer offers up stories and defines the geocentric area and history of the recipe. Her knowledge of Mexican food pervades each recipe.  Greer will let you know where in Mexico a recipe began life and how changes were made that created the Southwest version.  For example, in West Texas and New Mexico, fried eggs are often added to the top of enchiladas.

Greer varies from most quality cooks in having the courage to tell you shortcuts for some of her recipes.  For example, she will acknowledge the ease of using canned mango over fresh.  

Greer’s detailed directions would have sold me on this book even without all of its other great qualities.  When Greer discusses using masa versus masa harina she not only tells you the taste differences that caused her decision, but gives details on how to work with both variations.

For the beginning chef, Greer also includes a glossary and pronunciation RecipeGal from achiote (ah-chee-oh-the) to yerba buena (ee-air-bah booen-ah).   She evens gives a quick pronunciation lesson on speaking words not in the cookbook.

The only category I found lacking was the sparse beverages section.   While those included were wonderful, there was not a wide selection and very little available for large groups.