Jewsons Kitchens

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Polar Bears in the Kitchen Review

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(More customer reviews)POLAR BEARS IN THE KITCHEN maintains the consistently high standard of Joan Leslie Woodruff's previous books. In her spare, lucid and perceptive style, this time she unravels the twisted mind of a serial killer with the whimsical help of her neighborhood ghosts.
Ms. Woodruff writes with the confidence of someone familiar with the extremes of human experience,, investing her heroine, Myra Whitehawk, with a cool, yet empathetic intelligence.
Perhaps we all live unaware we are surrounded by the ghosts of the past. Possibly we cut ourselves off from this reality through fear or convention. Myra Whitehawk introduces us to a far deeper and time-honored tradition in her respectful awareness of her ghostly neighbors, whom she accepts wholeheartedly as a natural part of life.
POLAR BEARS IN THE KITCHEN is an intensely satisfying read on many levels: as a page-turning thriller; as a beautifully etched portrait of a woman in her full power; as a touching example of living Native American spirituality; as a tender appreciation of the natural world; and not least as an insight into the workings of local police and media.
Ms. Woodruff has written another remarkable and enjoyable book . I thoroughly recommend it for anyone looking for a first-class read and a deeper appreciation of the mystery of Life.

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Filled with grief after her cousin Dana's death, Myra isn't in a mood to be messed with. So when a burning car found on her property reveals the body of a dead woman, and it becomes apparent a serial killer may be to blame, Myra and ancient spirits from the nearby Anasazi ruins unite to find the killer.

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More of the Best From New Mexico Kitchens Review

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(More customer reviews)This book is more "fluff" than "The Best of New Mexico Kitchens" -- more trendy restaurant recipes, PLUS the infamous "How to Boil Water" recipe. If you want traditional New Mexico -- not restaurant versions -- buy "The Best of New Mexico Kitchens" instead of this version.

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If you have ever wanted to duplicate the food from your favorite New Mexico restaurant in your kitchen, this book is for you. Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the state's cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomena's restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Café in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.
The book concludes with a selection of recipes donated by some of the state's best known citizens. Now you can make lentil soup the way Frank Waters does, atole á la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.

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Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens Review

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(More customer reviews)If your looking for a cookbook, this is not the one. If your looking for entertaining reading and some nice pictures you will probably enjoy it. If your looking for some of Grady's tried and proven recipes, buy all of his other books. This one seems like an attempt to use his name to sell some books and stroke some of his friends back.

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Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way.Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy's hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady's journey across North America, but also the cowboy's journey through history.In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

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Flora's Kitchen: Recipes from a New Mexico Family Review

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(More customer reviews)What a great book! Ms. Romero has included some fantastic, authentic dishes that are tasty and easy to prepare. I'm a guy and not all that gifted in the kitchen, but her book makes me look like a hero with all of my family and friends. I told my wife that my recipes are family recipes--I just didn't tell her whose family.
The family history in the book is extremely interesting, too.
You should buy this book and get cooking.

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In this special cookbook, Regina Romero recalls thetraditional Hispanic cooking in the home of her grandmother, FloraDuran Romero, famous for her cooking for six decades.Over fiftyclassic recipes cover a wide spectrum of delicious foods: chile verdecaldo (green chile stew), fideos (a delicate noodle dish), empanaditas(little turnovers), natillas (a heavenly meringue dessert that meltsin the mouth), and dozens more.All ingredients and directions havebeen carefully updated to include modern techniques and currentsources of supply.Everyone can make these dishes--even the reduced-fat tamales! Regina Romero has combined the recipes with aheart-warming memoir of this remarkable family.The result is aunique contribution to Southwest cooking.

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Best from New Mexico Kitchens Review

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(More customer reviews)I learned how to prepare native New Mexican Dishes directly from this book! As a native New Mexico myself with centuries of Hispanic and Native blood coursing through my veins, I have the most vivid and positive memories of my mother's cooking. With this book, I have come quite close to duplicating her best native dishes. I have prepared Posole, frijoles, chile verde and colorado con puerco y vacca. Without this book, I would forever be unable to satisfy the taste from my childhood that quickly transports me with nostalgic smells back to the savory tastes of my culture that I am far away from in Indiana.
I give this a 5 star rating, provided you can obtain the chile from New Mexico!

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If you have ever wanted to duplicate the food from your favorite New Mexico restaurant in your kitchen, this book is for you. Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the stateï½s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomenaï½s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Cafï½ in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.
The book concludes with a selection of recipes donated by some of the stateï½s best known citizens. Now you can make lentil soup the way Frank Waters does, atole ï½ la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.--This text refers to an out of print or unavailable edition of this title.

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A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe Review

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(More customer reviews)As far as the recipes go, most are either pretty standard or weirdly gross. However, the book seems spiritual somehow and very connected to O'Keeffe. I loved it.

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This new edition of a bestselling cookbook features an attractively designed cover and new foreword by award-winning chef and cookbook author Deborah Madison. Margaret Wood was Georgia O'Keeffe's personal chef.

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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

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(More customer reviews)Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.
This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.
Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

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Santa Fe Kitchens: Delicious Recipes from the Southwest (Museum of New Mexico Foundatn) Review

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(More customer reviews)Developed by The Museum of New Mexico Foundation Members and Friends, Santa Fe Kitchens: Delicious Recipes From The Southwest is a cookbook of over 300 mouth-watering dishes from a variety of accomplished Santa Fe chefs, including the proprietors of Coyote Cafe, El Farol, Harry's Roadhouse, Jinja Cafe, and many more. Sample recipes include such culinary delights as Chile Cheese Cookies, Pasta Fiesta Salad, Chicken Santa Fe, and Pinon Nut Cookies. Illustrated with vintage photographs and artworks centered around the seasonal beauty of Santa Fe, Santa Fe Kitchens is truly a "best-of-the-best" recipe book showcasing the highest talents of the local professionals, and reflecting a measure of the zest of the city itself.

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For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.Unique and delicious recipes from some of New Mexico's most renowned chefs reflect the balance of Santa Fe's cultures and lifestyle.Featuring recipes from the most renowned kitchens of New Mexico, including: Coyote Café-Mark Miller, proprietor and chef; Bradley Borchardt, chefEl Farol-David Salazar, proprietor; James C. Caruso, chefFuego Restaurant-Bouneou MaximeHarry's Roadhouse-Harry Shapiro, proprietor and authorJane Butel Cooking School-Jane Butel, proprietor and authorJinja Café-Lesley Allin, proprietor and chefLos Pinos Guest Ranch, Pecos-Alice M. McSweeney, proprietor and chefOsteria D'Assisi-Lino Pertusini, proprietor; F. Ventricini, chef Santa Fe School of Cooking-Nicole AmmermanPaula Lambert, author, The Cheese Lover's Cookbook and GuideThe Museum of New Mexico Foundation is a private, nonprofit organization dedicated to the four museums and six historical state monuments that comprise the Museum of New Mexico. The Foundation promotes excellence at the Museum of New Mexico through effective fundraising, innovative entrepreneurial ventures, community collaboration, and essential support services. The Museum Foundation of New Mexico includes The Palace of the Governors, The Museum of Fine Arts Santa Fe, Museum of International Folk Art, and The Museum of Indian Arts and Culture.

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A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos Review

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(More customer reviews)What a fantastic cookbook. I saw a copy at my parents' house, and I was charmed by the photos and design, so I hinted at a birthday gift selection. The parents obliged, and A COWBOY IN THE KITCHEN has become my favorite cookbook. I discovered that the terrific photos and graphics are only the tip of the iceberg -- the recipes are just fantastic. I have made probably 8 or 9 of them so far, and every one was a joy to make and even more of a joy to eat! In particular, the Spicy Tomato Soup with Sourdough Croutons has been a real hit with friends at dinner parties. The classic Chicken Fried Steak with Cream Gravy is simply divine. It's a great combination of old-timey, classic country comfort food and new-fangled, flavorsome delights. The classic Ranch Dressing and fancier Sherry Vinaigrette have become the standard salad dressings in my kitchen. I can't say enough good things about this book!

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Cookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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The Texas Cowboy Kitchen Review

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(More customer reviews)I received this cookbook as a gift for this past Christmas, and have loved trying the different recipes. Most seem to have ingredients common to our home, and they aren't difficult if you can follow instructions. The stories are very interesting, and the photos make you want to cook the recipe that day. I hadn't heard of it prior to receiving it, and within 2 weeks have cooked 5 recipes, and planning on more. Main dishes, desserts, baked goods, all with a TexMex flare. My recommendation, is go ahead and buy it.

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Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan." --Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy* As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine.Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine.* Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots.* Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas-both of which satisfied wagonloads of hungry customers.

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Notes from a Maine Kitchen: Seasonally Inspired Recipes Review

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(More customer reviews)"Notes From a Maine Kitchen: Seasonally Inspired Recipes" is both a seasonal sampler of fabulous Maine foods deliciously prepared and a series of thoughtful seasonal meditations from a creative food expert and a dedicated natural gourmet. Reflecting upon her choice to move to a remote farmhouse and live in Maine to experience "slow food" at one of its most celebrated sources, author Kathy Gunst helps readers remember some of the best good things about being alive, while ruefully acknowledging the occasional bumps and challenges along the way. Thus arises this seasonal sampler of Maine-inspired recipes. Month by month the tastes revolve, ever new, always tempting, always fresh. Here are recipes for Pan-Fried Cornmeal-Coated Maine Smelts in January, Triple Chocolate and Macadamia Nut Biscotti in February, Roasted Parsnips and Carrots with Maple Glaze in March, Linguine with Maine Clam Sauce, Ramps and Garlic in April, and of course, Best Blueberry Pie in July and Lobster Roll in August. The recipes are clearly written with ingredients listed first and standard measurements, with extra information and anecdotes about the food(s) in introductory notes and additional tips and trivia included in sidebars. At the end of the book are suggested menus, added resources, and a recipe index. "Notes From a Maine Kitchen" is a treat both to read and to sample the culinary delights of Maine.

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There's nothing better than settling into a nice, warm, home-cooked meal at the kitchen table. Kathy Gunst takes us into her own kitchen, introducing us to the flavors of fresh, seasonal Maine ingredients prepared in simple and inspiring ways. With essays conveying the mood of each month, Gunst gives readers a sense of Maine food and life. She follows each essay with a handful of recipes incorporating the seasonal ingredient or theme.

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