Savor The Southwest by Barbara Pool Fenzl

  • Eggplant tostaditos

    from Savor The Southwest Savor The Southwest by Barbara Pool Fenzl

    • Categories: Appetizers / starters; Side dish; American; Vegetarian
    • Ingredients: poblano chiles; basil; Parmesan cheese; pepitas; spinach; Chinese eggplants; cotija cheese; red bell peppers; cilantro
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Green chile-sour cream chicken breasts

    • PennyG on January 31, 2014

      I went to a cooking class years ago by the author promoting this book. She made this dish and it was really nice! I have made it a few times since then and always liked it.

  • Corn bread-pecan stuffing

    • PennyG on January 31, 2014

      This is wonderful. An old boss of mine specifically asked for this at our holiday pot luck every year!

    • PennyG on November 27, 2020

      Me again! This is really a nice stuffing. Easy too. I should make it more often than just Thanksgiving every few years.

  • Chipotle mayonnaise

    • PennyG on January 31, 2014

      I am "famous" for my chipotle dip. I sub sour cream for the mayonnaise and voila - dip! I am asked to bring this everywhere!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0912333707
  • ISBN 13 9780912333700
  • Published Jun 01 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Bay Books

Publishers Text

In this companion book to the public television series of the same name, the author introduces readers not only to her region's remarkable cuisine and foodways, but also to its finest chefs, including Stephan Pyles, Robert Del Grande, John Rivera Sedlar, Roxsand Scocos and the Too Hot Tamales, Mary Sue Milliken and Susan Feniger. Contains over 140 recipes that include dishes from simple and homey to show off recipes that combine a symphony of flavors and techniques. Foreword by Jacques Pepin.

Other cookbooks by this author