Dishes from the Wild Horse Desert or Search for Sushi

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

Author: Melissa Guerra

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

Publishers Weekly

Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

The Wild Horse Desert is the once-disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846; Guerra's family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican (though there are some Tex-Mex recipes here as well), and while the term norte o is usually used to refer to northern Mexico, she notes that South Texas is considered part of norteno culture too. Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics; the many photographs, some color, add context as well. Strongly recommended. Copyright 2006 Reed Business Information.

Book review: Managerial Guide for Handling Cyber Terrorism and Information Warfare or The Value of Marx

Search for Sushi: a Gastronomic Guide

Author: Carl Chu

For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colorfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.