Reviews for New West Cuisine: Fresh Recipes from the Rocky Mountains

The average rating for New West Cuisine: Fresh Recipes from the Rocky Mountains based on 2 reviews is 5 stars.

Review # 1 was written on 2015-01-21 00:00:00 Ira Rummells p. 24 "Asadero is a mild Mexican cheese, also known as Oaxaca or Chihuahua cheese, that melts like Monterey Jack." No, it isn't. Asadero is known as Queso Asadero. Chihuahua cheese is known as queso menonita or Mennonite Cheese as it was first made by the Mennonite communities in Mexico. Oaxaca is a soft cheese known as Queso Oaxaca or quesillo. It is the most popular cheese used in quesadilla making. Oaxaca cheese is the mozzarella of Mexico and best substituted with mozzarella. Queso Asadero and Chihuahua cheese are semi-soft cheeses. All of these cheeses will make quesadillas, as much as Monterey Jack, Mild Cheddar, Colby, Mozarella, Muenster, and provolone also make quesadillas. They are all cheese after all, but they are all different. In the end, it just depends what you want in your quesadilla taste and texture. Plenty of decent recipes in this book.

Review # 2 was written on 2015-01-17 00:00:00 James Sarkis A beautiful cookbook from my friend Julie Cole. Thanks!! She recommends the corn cakes, Reuben sandwich, red chile sauce with squash enchilada, green chile sauce, tamales dulces, smoked trout hash, and chile rellenos.