Description
Book SynopsisExplores the many ethnic and cultural traditions that have contributed to the food of the Southwest. Gregory McNamee traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains.
Trade ReviewThis book feels like sitting down to a dinner with Diana Kennedy and Jim Harrison, tequila in hand and great conversation going long into the night. It's alive, a love story, a timeless journey. I absolutely loved reading it and will treasure Gregory McNamee's words for a long time to come."" - Tracey Ryder, coauthor of
Edible: A Celebration of Local Foods""em>Tortillas, Tiswin, and T-Bones sends the reader on a riveting adventure, tracking the origins of southwestern ingredients and culture to reveal American history through food. McNamee's prose is deft and authoritative, and this is a highly original, timely book."" - Kate Christensen, author of
Blue Plate Special: An Autobiography of My Appetites and
How to Cook a Moose: A Culinary Memoir""Nobody knows the Southwest like Gregory McNamee. He has seen it all, explored it all, and sampled every kind of food the region has to offer. This is a book of many delights—so pour a cup of tiswin and feast upon it."" - Luis Alberto Urrea, author of
The Hummingbird's Daughter"Those with a taste for Southwestern cuisine will find their hunger satiated by this readable, authoritative culinary and cultural history.”—Kirkus Reviews
