Dishes from the Wild Horse Desert

Dishes from the Wild Horse Desert : Norteno Cooking of South Texas

4.11 (17 ratings by Goodreads)
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Description

Explore the authentic flavors of TRUE TEX-MEX cooking "Ideals nourish the spirits, but food sustains the body that houses that spirit. Food keeps the spirit alive. The Wild Horse Desert provided very little for the people that roamed and settled this harsh, hot land. Yet, they survived, and in time, flourished. Their dreams tamed the desert." --Melissa Guerra
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Product details

  • Hardback | 288 pages
  • 185.4 x 236.2 x 33mm | 816.48g
  • John Wiley & Sons Inc
  • New York, United States
  • English
  • Illustrations (some col.)
  • 0764558927
  • 9780764558924
  • 2,228,027

About Melissa Guerra

Melissa Guerra grew up in the Wild Horse Desert of Texas on the Santillana Ranch, her family's home since 1791. Fascinated by the food she grew up with, she cooked regional specialties for visitors to the ranch and began teaching cooking classes. In 1998, she debuted as host of The Texas Provincial Kitchen, a public television cooking show that ran for four years throughout Texas and nationally, and wrote a cookbook by the same name. Today she runs Your Mexican Marketplace, a company that sells Mexican foods, kitchen equipment, and housewares. Visit her Web site at melissaguerra.com.
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Review quote

"Strongly recommended". (Library Journal, March 15, 2006) "...color and B&W photos evoke the ranch culture the area is known for...sidebars on regional traditions further flesh out this culturally rich topic." (Publishers Weekly, January 30, 2006)
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Flap copy

The Wild Horse Desert country of South Texas is home to a unique culinary culture. Based on northern Mexican or norteno cooking, but influenced by Anglo and German settlers as well as the region's searing heat and abundant wild game, it is true Tex-Mex cuisine at its purest and most delicious--the food that has sustained generations of ranchers and vaqueros. Melissa Guerra grew up on a Wild Horse Desert ranch that has been her family's home for eight generations, and she has devoted her career to preserving the region's distinctive culinary traditions and lore. This extraordinary cookbook gathers together more than 120 authentic recipes, along with stories, sidebars, and photographs that brilliantly evoke the spirit of the Wild Horse Desert, its cooking, and its culture. Inside the book, you'll find the original versions of favorite Tex-Mex dishes such as Chile con Carne, Fajitas, Enchiladas, Puffy Tacos, Chiles Rellenos, Refried Beans, and Flan, along with cowboy classics like Chicken-Fried Steak with Cream Gravy, and Biscuits. Guerra not only explains how to cook these dishes the authentic way, but accompanies each recipe with a fascinating bit of history or an amusing family anecdote. She also shares some of the local specialties that give the region its unique flavor such as Buttered Quail, Roasted Kid Goat, Beef Stew with Cactus, Speckled Trout Ceviche, and Pumpkin Seed Brittle.Throughout the book, Guerra offers tips and shortcuts (for example, how to add mesquite flavor to a gas or charcoal grill), but she also describes the original, age-old techniques of norteno cooking. You'll discover how to work with dried chiles, remove the thorns from a prickly pear cactus, create South Texas beef jerky, make your own tortillas, and even grind your own cornmeal! Illustrated with more than seventy-five evocative photos, including eight pages in full color, Dishes from the Wild Horse Desert is the definitive guide to the flavors of South Texas--a book that brings to life the true glories of norteno cooking.
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Back cover copy

Explore the authentic flavors of TRUE TEX-MEX cooking "Ideals nourish the spirits, but food sustains the body that houses that spirit. Food keeps the spirit alive. The Wild Horse Desert provided very little for the people that roamed and settled this harsh, hot land. Yet, they survived, and in time, flourished. Their dreams tamed the desert."
--Melissa Guerra
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Table of contents

Acknowledgment. Introduction. Basic Foods and Equipment. 1. Beverages. 2. Corn and Flour Dishes. 3. Salsa and Chiles. 4. Soups and Stews. 5. Rice and Beans. 6. Beef. 7. Chicken, Pork, and Seafood. 8. Game and Goat. 9.Sweets. Bibliography. Index.
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Rating details

17 ratings
4.11 out of 5 stars
5 47% (8)
4 29% (5)
3 12% (2)
2 12% (2)
1 0% (0)
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