El Norte

Cookbooks, Food & Wine

Peyton, James W.

Regional & International

Red Crane Books

Gathers recipes for tortillas, bread, sauces, appetizers, rice, beans, soups, salads, tacos, enchiladas, tostadas, burritos, chimichangas, stews, seafood, game, eggs, vegetables, and desserts

La Cocina de la Frontera: Mexican-American Cooking from the Southwest (Red Crane Cookbook Series)

The cooking of northern Mexico got its spark from the ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. El Norte presents delicious and easy to prepare recipes and dishes from the northern region of Mexico.

El Norte: The Cuisine of Northern Mexico (Red Crane Cookbook Series)

Museum of NM Press/Red Crane Books

In Jim Peyton's New Cooking from Old Mexico, his third cookbook, James Peyton explores the history of Mexican cooking. A former restaurateur and a scholar, Peyton has spent years traveling in Mexico and in libraries researching Mexican cuisine. New Cooking from Old Mexico introduces a contemporary and richly varied style of cooking. It includes a history of Mexican cooking ,tracing its development over the last five hundred years from Mayan and Aztec to later Arab and Spanish influences. Most recipes represent the finest in contemporary Mexican cooking. Richly illustrated color food shots and black-and-white illustrations.

Jim Peyton's New Cooking from Old Mexico

Peyton, James

Jim Peyton’s latest cookbook brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants. 
Tex-Mex, barbecue and chile are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks, as Mexicans working on ranches in South Texas built on the 16th century fusion of Spanish and Indian cooking in Mexico. This cuisine has become enormously popular not just in Texas but nationwide and, increasingly worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark. 
Veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making them quickly understood and easy to prepare. From Pico de gallo to quesadillas to cactus margaritas, this book provides the finest techniques for the very best of Tex-Mex cuisine.

Jim Peyton's The Very Best Of Tex-Mex Cooking: Plus Texas Barbecue And Texas Chile

Maverick Pub. Co