I have been aware of Lisa Fane ever since I first stumbled upon
her blog at the end of 2005. Ever since then, I have been one of her biggest
fans, pre-ordering both of her wonderful cookbooks, The
Homesick Texan Cookbook and The
Homesick Texan's Family Table Cookbook, finding
these two among the most well used in my massive collection. She's a seventh generation
Texan, transplanted to New York, with a chatty writing style, and delicious
recipes that captured my Tex-Mex loving heart.
Her latest book, Queso seems as though
it was written just for me (I have long been campaigning to make queso another
food group). It is impossible not to like, and the kind of book that makes
queso lovers like me weep. Who, after all, doesn't like queso? Is it sheer
genius to come out with a book full of nothing but queso recipes? What, after
all, can be more comforting, than a dish of melted cheese and something to dip
into it?
Well researched and comprehensive, this collection of
more than 55 recipes contains not just Historic 1887 Chiles Poblano, but also
classics like Austin Diner Style Queso and Chili Parlor Queso. I was
particularly drawn to the chapter on Quirky Quesos, and immediately dug into
making Indian Queso with Jalapeno Chutney (You'll find this recipe on the blog next week.), cumin lover that I am. I was not disappointed; it was delicious!
Finding the recipe for El Paso Style Huevos Rancheros made me swoon, just
knowing that it's acceptable to have queso for breakfast.
It's easy to get sucked right into this book, and read it like a novel. Each
section is preceded with a nice, conversational introduction by Fane, each
recipe the same. It's as if you're sitting down to a table with a bowl of chips
and your best friend, talking about how much you love what you're about to dig
into.
In addition to recipes for queso there are also recipes for tasty must-have
accompaniments such as guacamole, pico de gallo, pickled jalapenos, and the
like. I had never pickled jalapenos before reading this book, and now I don't
seem to be able to stop.
If one of your friends or acquaintances claims to not be a fan of queso, well,
first of all they're lying, second, you can direct them to the chapter on Queso
in the Wild where it is used as a topper or ingredient for mouthwatering dishes
such as Macaroni and Cheese with Green Chili Queso Blanco, Bacon Green Chili
Queso Burger, Chicken Fried Steak with Queso Gravy (I tried this – wonderful!),
or something simple like Frito Wedge Salad with Queso Dressing. Try this and
you will never eat a wedge of lettuce again without topping it with a handful
of Fritos and smothering it with melted cheese.
I can't say enough about this book. It is fun to read, the pictures are mouthwatering,
the recipes are phenomenal, and it's just the right size as to be easy to
handle and more importantly, store. This is a must have, no doubt about it. With
the holidays coming up you need to stock up on this book, it would make a great
gift for the cook or the queso eater in your life, as well as a very much appreciated
hostess gift.
Highly recommended.
Disclaimer: I received a complimentary copy of
this book from Blogging for Books in exchange for an honest review.
This post contains affiliate links.
