Carolyn Niethammer's Books

Books

Cookbooks
Complete guide for the southwestern desert forager
Recipes from Outstanding Restaurants and Resorts
Delicious recipes for prickly pear pads and fruits.
Women's Studies
Engaging story for middle readers on the life of Navajo activist Annie Dodge Wauneka
The life of Annie Dodge Wauneka, feisty Navajo leader and activist
A look at the lives of North American Indian women in traditional societies.
Travel
Old West meets New West in this guide to a legendary land
Ethnobotany
Learn how Indians used 50 edible wild plants

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The New Southwest Cookbook

This book is, alas, currently out of print. You may find a used copy on line.>

Since the mid-1980s, Southwest Cuisine has undergone an explosion of creativity. New, well-trained chefs moved to the area and became inspired by the local ingredients and culture. They have elaborated on the area's best-loved traditional specialties, giving bold new twists to traditional red and green chile, yellow pumpkin, and blue corn.

So home cooks can try some of these exciting creations, we invited the Southwest's top restaurant and resort chefs to submit their favorite recipes. The result is some 135 original recipes from 71 chefs.

It's easy to put together a fabulous Southwest dinner using these easy-to-follow recipes.

Begin with a Blood Maria from Copper Queen Hotel, in Bisbee, Arizona. For an appetizer, consider a Wild Mushroom Quesadilla from Furnace Creek Inn, Death Valley National Park, California

Start your dinner with Steamed Dos Equis Clams from Cafe Central in El Paso, Texas, or Pima Yellow Watermelon Soup from Wild Horse Pass Resort in Chandler, Arizona.

For your entree, how about Tequila Braised Country-style Ribs from Graze in Albuquerque, New Mexico, or
Navajo Eggplant with Charred Tomatillo Sauce from Zion Lodge in Zion National Park, Utah

On the side, you'll want Jalapeno Blue Corn Muffins from Tall Timber Resort in Durango, Colorado.

And for a sweet finish, consider Texas Millionaire Pie from Daily Pie Cafe in Pie Town, New Mexico, or a Caramelized Lemon Tart from Soleil, in Tucson, Arizona.