A food-history cookbook celebrating the spirit and
flavors of what is now the American Southwest. Veteran
author Dave DeWitt combines the region's culinary
history, insights from area chefs and food experts, and
incredible recipes with 4-color food photography and
fascinating historical images to create this vibrant must-
have volume on America's spiciest swath of states. For
the purposes of this book, the Southwest is defined as
southwestern Texas, New Mexico, and Arizona - those areas
most influenced by Native American and northern Mexican
cookery, as well as American imports and techniques.
These are the traditional locations for a unique cuisine
- dating to prehistory - that continues to evolve. We
often think of Southwestern cuisine as imported from
Mexico, but we must remember that parts of the Southwest
were a part of Mexico for more than 200 years!
