Jane Butel – författare

The queen of Southwestern cuisine returns.

Jane Butel''s Simply Southwestern includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. Each recipe includes both the history of the dish, cooking tips, and the essential steps and ingredients to let the bright clean taste of true regional fare shine.

Publishers'' Weekly called Jane Butel''s Southwestern Kitchen “the bible of Southwest cooking.

Now fully revised and updated for a new generation of cooks, this very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. All the recipes are filled with the spice and flavor of the Southwest.

A new edition of a Jane Butel classic is fully revised and updated.

Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos Valley Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas.

Fully revised for a new generation of chefs and home cooks.

Using popular spicy ingredients from the Southwest to the Far East, Jane Butel''s Hotter than Hell serves up imaginative dishes that range from mild to mouth-searing.

First published in 1987, this revised and updated edition of Jane Butel’s Fiesta! brings to life the spirit of a region where company is always welcome, where the flavors are always clear and strong, and where creativity finds no more satisfying outlet than in the kitchen.

The recipes in this book include both traditional dishes and new interpretations of them. After a helpful introductory section on ingredients and basic preparations, Jane Butel presents a series of festive brunches, indoor or outdoor occasions that feature treats like Bloody Marias, fresh apricot preserves, and a ham and chile omelet rolled into a decorative pinwheel. A group of lunches and picnics includes a Texas Independence Day meal, and twelve special dinners range from a Cinco de Mayo celebration to a New Mexican buffet to an elaborate but simple formal dinner for four.

A cookbook called Fiesta! wouldn’t be complete without a section on Grand Events, and here you’ll find everything from a tamale roll and a Fourth of July fireworks patio party to a wedding feast and, of course, a fiesta. This Southwestern extravaganza, which features colorfully decorated tables piled high with irresistible finger food, begins with a margarita punch and is topped off with delicious buttery pralines.

But Fiesta! is even more than its extraordinary food: it is a complete entertainment guide, offering “game plans” to help organize meals efficiently (including suggestions on what dishes can be made ahead of time), decorating tips that help create ideal settings, and plenty of other helpful hints. With Jane Butel as a guide, meals for fifty at a Texas-style barbecue—or for only two at a candlelit dinner—can be manageable as well as memorable.

When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, the queen of Southwestern cuisine. Jane Butel''s Quick and Easy Southwestern Cookbook, the sixth entry in the updated Jane Butel Library from Turner Publishing, is both a classic and contemporary collection of recipes that makes creating a variety of fabulous dishes easier than ever. Give in to the lure of Shrimp with Mint Mango Salsa, Quick Corn and Green Chile Chowder, and Grilled Lobster Tail with Lemon Cucumber Salsa. Jane Butel lends her signature style to these mouthwatering dishes and more--Black Bean and Goat Cheese Chalupitas, Grilled Squash Medley with Herbs, Chipotle and Roasted Garlic Mashed Potatoes, Green Chile Cheese Rice, Grilled Lamb with Soft Tacos, and a Spicy Hot Chocolate Mousse that will have your guests in a state of ecstasy.

Sound elaborate? These delectable recipes are easy to prepare, often requiring no more than five or six easy-to-find ingredients per dish and taking only twenty minutes to cook. Each recipe contains extensive nutritional information, as well as timesaving ideas, meal planning, and fat-reduction tips. A special entertaining section includes suggested menus for everything from a New Year''s Eve party to a Fourth of July fiesta to an All Saints'' Day dinner.

The superb flavors and subtle delight of Southwestern cooking continue to make it grow in popularity, and Jane Butel continues to be at the forefront of innovative and simply delicious ways to make this wonderful cuisine a big part of your culinary life.

In North Carolina the sauce is loaded with vinegar, and hickory smoke is essential. South Carolinians swear by mustard, while Texans insist on tomato sauce and Worcestershire. Author and cook Jane Butel has traveled all across the country to pick up on the passions for America''s favorite summertime food: barbecued hamburgers, chicken, ham, duck, ribs, ribs, and more ribs. Featuring some of the best recipes from acclaimed barbecue chefs as well as information on dozens of barbecue pitstops around the country, Jane Butel''s Finger Lickin'', Rib Stickin'', Great Tastin'', Hot and Spicy Barbecue is the book no grillmaster should do without.

Jane Butel’s 1977 classic on getting the most out of your freezer to plan enjoyable meals gets an updated treatment from the queen of Southwestern cuisine.

This indispensable resource includes over 200 recipes that are sure to change how you use your freezer as well as guidelines for proper storage techniques and helpful tips that will change the way you think about advance meal preparation forever.

Calling all chiliheads!

This revised edition of Jane Butel''s instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork.