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classic southwest cooking




Over 200 Succulent Recipes Celebrating America’s Great Regional Cuisine! Classic Southwest Cooking presents the traditional fare of New Mexico, Arizona, Colorado and southern California, and Mexico with a contemporary twist—contemporary cooking techniques are combined with traditional ingredients to appeal to today’s palate. the authors pay equal and loving attention to the ancient foundations of the cuisine—rice, corn, dried beans, dried and grilled meats, and chiles. Familiar red and green chile sauces are included here as well as corn and blue corn tortillas, plus a wide array of salsas, beverages and appetizers to main courses and desserts.

“Blue Corn Pancakes, Sandia Jelly, and Blood Orange Skillet Cake are just a few of the delicious and inspired combinations in this fine book. The great respect for the native ingredients of the southwest which Carolyn Dille and Susan Belsinger show here has allowed them to reinvent such recipes.”       —Alice Waters

Carolyn Dille and Susan Belsinger, Prima Publishing, 1994.

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