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QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip [A Cookbook]

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A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.


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A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down A fun, full-color look at everyone's favorite cheese dip, with history, tips, facts, and 50 recipes from beloved food blogger Lisa Fain, "the Homesick Texan." Queso (aka chile con queso) is a spicy, cheesy, comforting cult favorite that has long been a delicious addition to any party, barbecue, or family gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.

30 review for QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip [A Cookbook]

  1. 5 out of 5

    Kelly (and the Book Boar)

    Find all of my reviews at: http://52bookminimum.blogspot.com/ My initial reaction when I discovered there was a possibility of me scoring a freebie all about queso . . . . You see, queso and I have a very tumultuous love/hate type of relationship. I love it, but it seems to pretty much hate me . . . . I was also a little terrified that at “50+” recipes, “everyone’s favorite cheese dip” would end up being morphed into . . . . Which it did with this “quirky queso” option . . . . Cot Find all of my reviews at: http://52bookminimum.blogspot.com/ My initial reaction when I discovered there was a possibility of me scoring a freebie all about queso . . . . You see, queso and I have a very tumultuous love/hate type of relationship. I love it, but it seems to pretty much hate me . . . . I was also a little terrified that at “50+” recipes, “everyone’s favorite cheese dip” would end up being morphed into . . . . Which it did with this “quirky queso” option . . . . Cottage cheese as the base? Why didn’t I ever think of that?!?!?! My family HATES cottage cheese so that equals me getting to eat the entire bowl all by myself. I was also afraid this was going to be super hoity-toity. And while it does teach you things like roasting your own poblanos rather than calling every stray cat in the neighborhood to your kitchen with the sound of the can opener, the recipes were really pretty simple (and you could cheat and open a can rather than risking having to urinate all over yourself should you be infected with “jalepeno hands” – Google it, it’s real). It also surprised me by including recipes containing ‘Murica’s most favorite processed cheese food . . . . #blech But the other options???? Just look at some of them . . . . I mean just looking at that image makes my sphincter pucker up, but I’m still gonna put it in my mouth anyway. Seriously . . . . And THESE?!?!?!?! GET. IN. MY. BELLY. Do you have super active bottomless pit teenage male humans in your home? If so, you’re in my #thoughtsandprayers because they are horrible. If you share in my suffering you are well aware that they eat all the time and are (generally) incapable of doing things for themselves without telling you that YOU’RE THE WORST! so you keep a deep freezer stocked with unhealthy selections from Costco available at all times featuring things like giant soft pretzels. But look at this "Hill Country Sausage Queso" . . . . I’m investing in Depends so I can eat this for lunch while I’m PMSing. This little book even included dessert . . . . Have you ever had jalapeno jelly? I’m totally kicking my own ass for not ever thinking of putting it on ice cream. Queso is pretty much the perfect food. Really, its only fault is its dip status so you can’t use the excuse of . . . . Many thanks to the publisher for the reviewer copy. The World Series/Tailgating/Superbowl Sunday should be a lot more interesting this year . . . .

  2. 4 out of 5

    Candace Robinson

    I am obsessed with all things cheese. So, this book on queso really called to me. I'm not kidding, I literally drink the taco bell cheese straight out of the container. So, this book gave me great ideas on how to fancy that up, and now be able to drink excellent cheese. There was one that was a blanco queso with avocados—which are two of my favorite things, so I was in heaven just examining the picture. I may be biased because of the cheese situation, but this book was awesomeness in a bowl! I am obsessed with all things cheese. So, this book on queso really called to me. I'm not kidding, I literally drink the taco bell cheese straight out of the container. So, this book gave me great ideas on how to fancy that up, and now be able to drink excellent cheese. There was one that was a blanco queso with avocados—which are two of my favorite things, so I was in heaven just examining the picture. I may be biased because of the cheese situation, but this book was awesomeness in a bowl!

  3. 4 out of 5

    Jennifer

    Short, but engaging treatise on the beauty that is QUESO. This is my favorite dish of all time. Really. I mean what's not to love about cheese with chilies? Lisa Fain, who writes one of my favorite blogs THE HOMESICK TEXAN, goes into the history and regional preparations of this dish. She also talks about her experiences in various restaurants across Texas and New Mexico. These are stories I love the most - it turns out I've eating across the state in many of the same places. It's fun to compare Short, but engaging treatise on the beauty that is QUESO. This is my favorite dish of all time. Really. I mean what's not to love about cheese with chilies? Lisa Fain, who writes one of my favorite blogs THE HOMESICK TEXAN, goes into the history and regional preparations of this dish. She also talks about her experiences in various restaurants across Texas and New Mexico. These are stories I love the most - it turns out I've eating across the state in many of the same places. It's fun to compare what we liked and didn't like! I haven't made any recipes from the book yet, but I will. Oh, I definitely will. I tweeted about this book, and I ended up starting a long conversation with the many displaced Texans who also miss and love this dish. Lisa Fain herself joined in!

  4. 4 out of 5

    Ryan

    When I think of queso, I think of melted cheese and maybe some spices or peppers. Well this book has opened my world to the glorious versions of queso that I now must try. And for the queso novice like myself, I am very happy the book talks about the different types of chilies, and how to use them, as well as different types of cheese. Plus you get history of the dish, and historical recipes. It all looks so good. Word of advice, don’t read this cookbook on an empty stomach. You will regret it. When I think of queso, I think of melted cheese and maybe some spices or peppers. Well this book has opened my world to the glorious versions of queso that I now must try. And for the queso novice like myself, I am very happy the book talks about the different types of chilies, and how to use them, as well as different types of cheese. Plus you get history of the dish, and historical recipes. It all looks so good. Word of advice, don’t read this cookbook on an empty stomach. You will regret it. Make sure you are either full, or are on your way out (preferable for queso).

  5. 5 out of 5

    Ana Mardoll

    QUESO! / B01MT4WC2K I feel like I should like this book more than I do, and I've been sitting on this review for awhile but I need to post it and get it out of my system: this is a good book, but it's not quite the book I wanted. I thought I was picking up a cookbook... and I was... kinda. There are a lot of chile con queso recipes here, there's no doubt about that. There's only pictures of about half the recipes, which is never a bonus in my book because I want pictures of *all* the recipes. On QUESO! / B01MT4WC2K I feel like I should like this book more than I do, and I've been sitting on this review for awhile but I need to post it and get it out of my system: this is a good book, but it's not quite the book I wanted. I thought I was picking up a cookbook... and I was... kinda. There are a lot of chile con queso recipes here, there's no doubt about that. There's only pictures of about half the recipes, which is never a bonus in my book because I want pictures of *all* the recipes. On the one hand, these are queso recipes so the pictures aren't going to vary a whole lot from each other until we hit the more complicated fare. On the other hand, there *is* more complicated fare deeper in--queso with pork and corn and mushrooms, and vegan queso--and yes, I want pictures of those. The pictures which are on the page aren't labeled (or weren't in the Advance Review Copy I received) which means that every 3-4 recipes there's 1-2 pictures and you have to try to match the pictures to the recipes. For a book that I want to browse through when I have a hankering to throw cheese in a pan, that feels like more work than I'd wanted. This is also a touch of a history book... sorta. The author grew up in Texas (as did I) and was raised on the Velveeta-and-Rotel recipe that white Americans grew up on in the American South back in the day. Then she started branching out and researching the roots of the recipe and visiting different Texas towns to gather regional samples. She's looked into fondues and rarebits and other melted cheese dishes. All of this research has gone into little 2-3 page "histories" before each section of queso recipes, along with little paragraphs of historical context with each recipe. I love food history so I feel like I should like these parts more than I do. There's a distressing shallowness to a lot of the history, like there's a deeper story and we're just getting a couple condensed sentences that would go on a Wikipedia stub until someone fleshed the material out properly. And the history we do get feels very much like a white outsider peering in--and sometimes in the wrong directions. From the very beginning, the author explains that her trek-for-queso took her from El Paso to Corpus Christi to Austin to Houston to San Antonio. I would've expected at least one jaunt over to Mexico while she "drove along the Texas-Mexico border". The first section of queso recipes features recipes from Los Angeles, Boston, San Antonio, El Paso, Arkansas ("Arkansas Cheese Dip"), Lubbock (a Velveeta-based recipe), and Lady Bird Johnson's Washington Post recipe. Those feel like very unusual choices to set the stage for a book that is trying to be a history of queso. I feel almost like I'm reading a gentrification of queso--the Arkansas Cheese Dip is called "the term preferred by folks in Arkansas". Do you mean white folks in Arkansas? Because you can say "white folks". I'm assuming Spanish-speaking Arkansans still just called it chili con queso. (Though they probably didn't make it with "1 pound yellow American cheese" and ketchup, so maybe "Arkansas Cheese Dip" is the better term after all.) I dunno, I feel like I'm being mean. As a coffee table book for Christmas, I think this is perfectly adequate. As an addition to your cookbooks to flip through when you want cheese to nosh on, I think it works. If you're interested in the history of chili con queso in America as adopted as part of the American culture, I think this is an interesting read. If you go into the book with that mindset, I think you won't be disappointed. NOTE: This review is based on a free Advance Review Copy of this book provided through NetGalley. ~ Ana Mardoll

  6. 5 out of 5

    Misty

    I plan on buying and then eating my way through this book.

  7. 5 out of 5

    Luke Gruber

    There are not very many books available for Queso recipes, origin, or technique. There are many resources for Salsa, but not Queso. This book is short and to the point, but it's a must if you're a queso fan. The pictures are amazing, and the technique is even better. Ever wonder how to get that perfect cheesy texture? This book guides you through the different types of cheeses and how to manipulate them to produce your desired outcome. Also, any recipe that is partially derived from Mexican cuisi There are not very many books available for Queso recipes, origin, or technique. There are many resources for Salsa, but not Queso. This book is short and to the point, but it's a must if you're a queso fan. The pictures are amazing, and the technique is even better. Ever wonder how to get that perfect cheesy texture? This book guides you through the different types of cheeses and how to manipulate them to produce your desired outcome. Also, any recipe that is partially derived from Mexican cuisine better have recipes using dried peppers (ancho, pequin... etc.). This book checks passes and allows you to explore recipes that don't just use jalapeno, serrano, habanero.

  8. 5 out of 5

    Alex Can Read

    I received an eARC of this book from NetGalley in exchange for my honest review. This review was originally posted to my blog at: https://alexcanread.wordpress.com/201... I love Mexican food, and one of my favorite dishes has always been chile con queso. I had always wondered at the authenticity of the dish, however. How “Mexican” is it really? Is it TexMex instead? Lisa Fain sets out to answer that question (and provide many delicious recipes) in Queso! Questions of authenticity aside, chile con I received an eARC of this book from NetGalley in exchange for my honest review. This review was originally posted to my blog at: https://alexcanread.wordpress.com/201... I love Mexican food, and one of my favorite dishes has always been chile con queso. I had always wondered at the authenticity of the dish, however. How “Mexican” is it really? Is it TexMex instead? Lisa Fain sets out to answer that question (and provide many delicious recipes) in Queso! Questions of authenticity aside, chile con queso – queso for short – is delicious. Chiles, cheese, and spices melted together into a delicious blend perfect for dipping chips in or drizzling over the top of a taco. Yum. So, when I saw this book pop up on NetGalley I knew I had to request it! Lisa Fain doesn’t disappoint. Queso! includes 55 recipes, most of which are variations of chile con queso. Certainly more variations than I can think up on my own! Some of the recipes are included not to be made, but for historical context. Fain includes some of the earliest printed versions of queso or cheese dips she could find. You could certainly make any of these recipes, but I feel like they’re mostly illustrative. I particularly loved the section on regional queso variations, where Fain shared recipes from along the US’s southern border. There was such variety from place to place! One of my favorites is the Van Horn Chile con Queso, which features one of my favorite ingredients of all time – sour cream. (I frequently go out of my way to choose meals for dinner just so I can have sour cream.) This is the recipe I opted to try out and while it didn’t last long enough for me to photograph, I can tell you it was delicious and a hit with my queso-loving husband. I did also appreciate the vegan queso recipe Fain included in her Quirky Quesos section. As she points out, it seems kind of like an oxymoron to make a queso-free queso (since queso literally means cheese) but I know many vegans who miss dairy products, including queso. She also includes Greek and Indian inspired versions, as well as renditions that include sausage and mustard. Overall, Queso! is a fun, single-subject cookbook that offers wonderful variations on a favorite dip. For many people, “football” season has just begun, and Fain’s queso varieties would be a welcome change-up of an old-standby game-day snack.

  9. 5 out of 5

    DelAnne Frazee

    Title: Queso! Regional Recipes for the World's Favorite Chili-Cheese Dip Author: Lisa Fain Publisher: Ten Speed Press Published: 9-26-17 Pages: 144 Genre: Cooking, Food and Wine Sub-Genre: Cookbooks; Side Dishes; Regional ISBN: 978-0-39957-952-3 ASIN: B01MT4WC2K Reviewed For: Net Galley & the Publisher Reviewer: DelAnne Rating: 5 Stars I live by the belief that when it comes to cheese there is no such thing as too much. So when I came across a cookbook where cheese is one of the main ingredients how could I Title: Queso! Regional Recipes for the World's Favorite Chili-Cheese Dip Author: Lisa Fain Publisher: Ten Speed Press Published: 9-26-17 Pages: 144 Genre: Cooking, Food and Wine Sub-Genre: Cookbooks; Side Dishes; Regional ISBN: 978-0-39957-952-3 ASIN: B01MT4WC2K Reviewed For: Net Galley & the Publisher Reviewer: DelAnne Rating: 5 Stars I live by the belief that when it comes to cheese there is no such thing as too much. So when I came across a cookbook where cheese is one of the main ingredients how could I pass it by. Queso!, and its many recipes left my taste-buds watering. There are also additional recipes to complement some of the regular cheese dishes. Such as Pickled Jalopenos, Totrtilla Chips and even homemade Ice Cream Sandwiches. Don't pass by the Frito Wedge Salad. Looking for something a bit more adventurous than those plain old chili con queso, you can find it here. I am sure there is more than one of these easy to follow recipe that will appeal to you. Be sure to try the Bean Dip Queso and El Peso Style Heuvos Rancheros. A tasty offering that a rating of 5 out of 5 stars. Amazon Links: https://www.amazon.com/dp/B01MT4WC2K/... B&N Link: https://www.barnesandnoble.com/w/ques... GoodReads Link: https://www.goodreads.com/book/show/3... The Reading Room Link: https://www.facebook.com/permalink.ph... Twitter Link: https://twitter.com/DelAnne531/status...

  10. 4 out of 5

    Tzigane Monda

    Who doesn't love cheese?!?! That was my thought when I decided to grab a copy of “Queso!” by Lisa Fain, who is a food blogger also know as The Homesick Texan. The 144 page books is packed with 50 recipes plus tips, facts and history. I was not disappointed in the amount of cheese in this book! The recipes are amazing, the pictures are gorgeous and the background on the dips is interesting. There are a lot of unique and different recipes for queso in the book. Some of them are your standard cheese Who doesn't love cheese?!?! That was my thought when I decided to grab a copy of “Queso!” by Lisa Fain, who is a food blogger also know as The Homesick Texan. The 144 page books is packed with 50 recipes plus tips, facts and history. I was not disappointed in the amount of cheese in this book! The recipes are amazing, the pictures are gorgeous and the background on the dips is interesting. There are a lot of unique and different recipes for queso in the book. Some of them are your standard cheese queso with hamburger. But there are recipes that include corn, avocados, brisket and even crab and sausage! She even gives you recipes for vegan queso (two styles actually), Greek queso and Indian queso! There are quite a few pictures, but I wish there had been more. There are 1-2 pictures every 3-4 recipes. I love seeing pictures of what I am making, so having a picture for each recipe would be ideal. The pictures are fantastic and make me want to make every recipe that I see. The research that Ms. Fain put into the history and evolution of queso is great. I loved reading the tidbits and how certain recipes were created or why something worked or didn’t. There was just enough information to help you learn but not become boring. I highly recommend getting a copy of this book for your kitchen, and pulling it out and using it for more than Taco Tuesday! I received this book from the Blogging for Books program in exchange for this review. All opinions are my own.

  11. 4 out of 5

    Nicole

    QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain a cookbook dedicated queso. This book has a wide variety of different versions of one of our favorite game-time dips. Most do rely on processed cheese, but several use natural cheeses.  The book explains the modern origin of Chile Con Queso, and tracks the history and regional differences of the dish. The recipes provided range from early appearances in magazines and Woman's clubs cooking publications, to restaurant v QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain a cookbook dedicated queso. This book has a wide variety of different versions of one of our favorite game-time dips. Most do rely on processed cheese, but several use natural cheeses.  The book explains the modern origin of Chile Con Queso, and tracks the history and regional differences of the dish. The recipes provided range from early appearances in magazines and Woman's clubs cooking publications, to restaurant versions that popularized the dish, and ending with modern vegan varieties. It is a fun cookbook. Queso is incredibly comforting, delicious, and easy to make. Each recipe is presented with an explanation of the geographical origin of the version, and / or some tips on how to incorporate it into a meal. The recipes are straightforward, and easy to follow. The delicious entrees included prove that Queso is not merely a side or dip. I did not know that I needed a book completely about Chile Con Queso until I read this book. I received this ARC from Ten Speed Press via NetGalley in exchange for an honest review. 

  12. 4 out of 5

    angeleen

    Thank you to NetGalley, Ten Speed Press, and Lisa Fain for the opportunity to review this book. For a book solely about regional queso dip, this is a really diverse collection of recipes. I haven't made any of the recipes from this book yet, but I've eaten enough queso to recognize some of the varieties the author describes. I'm very interested in making the spinach queso blanco and the two vegan quesos. I have been making Isa Chandra Moskowitz's vegan cashew queso for years. It's a ridiculously Thank you to NetGalley, Ten Speed Press, and Lisa Fain for the opportunity to review this book. For a book solely about regional queso dip, this is a really diverse collection of recipes. I haven't made any of the recipes from this book yet, but I've eaten enough queso to recognize some of the varieties the author describes. I'm very interested in making the spinach queso blanco and the two vegan quesos. I have been making Isa Chandra Moskowitz's vegan cashew queso for years. It's a ridiculously good recipe that appears to be similar to the Austin-style vegan queso recipe. I usually skim (or entirely skip) the pages at the front of cookbooks, but I read this one. The information is useful but brief and thus not boring. Even the history of queso at the start of the first chapter was interesting. As always, I'm going to complain that there is not a photo of each recipe. There are photos for a lot of them though and they're very pretty photos that make the cheesey goodness look delicious. Queso! is definitely worth reading if you are a cheese dip aficionado.

  13. 5 out of 5

    Erin

    Queso? Did someone say queso? As in cheese?? Holy crap, this cookbook was full of TONS of yummy goodness. In my house, if someone says cheese, we all come running, especially my littles. And the youngest being only a year and a half now, you can hear his little feet just padding away on the hardwood floors right behind his big sister. I have not tried all of these recipes yet, but have tried two. The Boudin Queso (since we are in Louisiana) and the Bean Dip Queso. Can I just say, WOW? These were Queso? Did someone say queso? As in cheese?? Holy crap, this cookbook was full of TONS of yummy goodness. In my house, if someone says cheese, we all come running, especially my littles. And the youngest being only a year and a half now, you can hear his little feet just padding away on the hardwood floors right behind his big sister. I have not tried all of these recipes yet, but have tried two. The Boudin Queso (since we are in Louisiana) and the Bean Dip Queso. Can I just say, WOW? These were so packed full of flavor that our taste buds were hankering for more. I mean, most people just do the tried and true Rotel queso and some have tried it with chili, but these will knock any of your old run-of-the-mill-queso right out of the ballpark. I think we are going to try the Chicken Fried Steak with Queso gravy next. What do you think you are going to try? Oh, you haven't gotten your copy yet? Well what are you waiting for? RUN and get you one.

  14. 4 out of 5

    FrumpBurger

    Out in the old Texas city of Austin, I fell in love with a Tex-Mex cheese dish. When I conspired to visit a Torchy's, green chile queso granted my wish. That's what Marty Robbins sang, right? For the uninitiated, queso (the Tex-Mex delight, not literal cheese) might not seem like the most incredible food invention ever—but those of us in the know are aware of its magic. And with this book, Lisa Fain attempts to allow everyone to bask in the true glory of queso, perhaps the most wonderful of all e Out in the old Texas city of Austin, I fell in love with a Tex-Mex cheese dish. When I conspired to visit a Torchy's, green chile queso granted my wish. That's what Marty Robbins sang, right? For the uninitiated, queso (the Tex-Mex delight, not literal cheese) might not seem like the most incredible food invention ever—but those of us in the know are aware of its magic. And with this book, Lisa Fain attempts to allow everyone to bask in the true glory of queso, perhaps the most wonderful of all elements of Tex-Mex cuisine. Gorgeously illustrated and containing recipes both grand and borderline off-putting, Queso! is more than just a cookbook: it is also a history of the glorious dip, through the years and its many incarnations, showing us not only the evolution of this ambrosia, but also the evolution of American tastes. Everyone needs this book. I need a hard copy. And I need to go back to Torchy’s.

  15. 5 out of 5

    Amanda

    Thank you to Netgalley, Ten Speed Press, and Lisa Fain for the chance to read and review this ARC; A born and bred Texan, I could never turn down a book on the hometown, good and old, everyday and comfort food of Queso. Anyone who loves themselves an ooey, gooey bowl of queso. You'll find amazing examples of how often you can find Queso in our world and the history of how this delightful dish first came about as well as how it transformed into the dish and culture point it is now. After that, you Thank you to Netgalley, Ten Speed Press, and Lisa Fain for the chance to read and review this ARC; A born and bred Texan, I could never turn down a book on the hometown, good and old, everyday and comfort food of Queso. Anyone who loves themselves an ooey, gooey bowl of queso. You'll find amazing examples of how often you can find Queso in our world and the history of how this delightful dish first came about as well as how it transformed into the dish and culture point it is now. After that, you'll drive into the meat of the book with amazing recipes! There is everything for the general queso recipes to suggestions of what you can do to spice up this favorite. I'm already dying to make the Mexican Rarebit, Spinach Queso Blanco, Indian Queso with Jalapeno Chutney, Greek Queso, and Tamale Chili Pie!

  16. 4 out of 5

    Dixie

    This is a really useful reference for anyone who wants to expand their experience with queso beyond the classic "melt a block of Velveeta with a can of Rotel in a crockpot" classic. I enjoyed the culinary tourist experience of learning about regional taste favorites. Who knew there were so many different combinations of specific cheeses and chiles, plus varieties with salsa or meats? Beyond the many recipes for queso and using queso to complete a dish, there also recipes for accompaniments from This is a really useful reference for anyone who wants to expand their experience with queso beyond the classic "melt a block of Velveeta with a can of Rotel in a crockpot" classic. I enjoyed the culinary tourist experience of learning about regional taste favorites. Who knew there were so many different combinations of specific cheeses and chiles, plus varieties with salsa or meats? Beyond the many recipes for queso and using queso to complete a dish, there also recipes for accompaniments from guacamole to tortilla chips. If you are looking to liven up your next party or potluck, this book will have options you're bound to love. I voluntarily read an advanced review copy provided by the publisher via Netgalley and I offer my opinion in response.

  17. 4 out of 5

    Lynndell

    Thanks to NetGalley and Ten Speed Press for the opportunity to read and review Queso!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain! Queso! by Lisa Fain is a wonderful cookbook containing delicious variations on the chile-cheese dip. The queso recipes vary by region and ingredients. There's even a recipe for sundaes. The history of queso is included, along with descriptions and suggestions for cheeses and peppers to use in your own queso recipes. The only thing I didn' Thanks to NetGalley and Ten Speed Press for the opportunity to read and review Queso!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain! Queso! by Lisa Fain is a wonderful cookbook containing delicious variations on the chile-cheese dip. The queso recipes vary by region and ingredients. There's even a recipe for sundaes. The history of queso is included, along with descriptions and suggestions for cheeses and peppers to use in your own queso recipes. The only thing I didn't like about this book is that I would prefer the photos to be labeled with its recipe name. 5 stars for a scrumptious cookbook that made me crave queso! *I received a complimentary copy of this book for voluntary consideration!

  18. 5 out of 5

    Kristine

    QUESO! by Lisa Fain is a free NetGalley ebook that I read in mid-August. Fain offers traditional and classic Texan recipes, Mexican style, and non-traditional ways of making chili/chile con queso dip. Its photos of serape-clothed table settings are appealing, pleasantly throwback, and so inviting that you want to reach through the page to pick up a chip. My personal must-make-before-watching-football favorites are spinach queso blanco, chipotle beef fajita queso (technically a 'queso compuesto'), QUESO! by Lisa Fain is a free NetGalley ebook that I read in mid-August. Fain offers traditional and classic Texan recipes, Mexican style, and non-traditional ways of making chili/chile con queso dip. Its photos of serape-clothed table settings are appealing, pleasantly throwback, and so inviting that you want to reach through the page to pick up a chip. My personal must-make-before-watching-football favorites are spinach queso blanco, chipotle beef fajita queso (technically a 'queso compuesto'), choriqueso (a million zillion times yes), Greek queso, boudin queso, and chicken-fried steak with queso gravy.

  19. 5 out of 5

    Lindsey

    I was a little worried how you could make a whole book just about queso recipes. There are only so many ways you can melt cheese and make it into a dip. I was pleasantly surprised with how many variations Lisa Fain did come up with. There were some really tasty recipes in here and more I can't wait to try. While I don't know if I'm completely convinced that queso can hold it's own for an entire cookbook since so many of the recipes really were pretty similar, but I'm still glad I found a book de I was a little worried how you could make a whole book just about queso recipes. There are only so many ways you can melt cheese and make it into a dip. I was pleasantly surprised with how many variations Lisa Fain did come up with. There were some really tasty recipes in here and more I can't wait to try. While I don't know if I'm completely convinced that queso can hold it's own for an entire cookbook since so many of the recipes really were pretty similar, but I'm still glad I found a book dedicated to one of my favorite foods. This is a great book for the cheese lover in your life. I was given a copy of this book from Blogging for Books for an honest review.

  20. 4 out of 5

    Hayden

    Who doesn't like cheese? I'm certainly a fan, and queso, with all its gooey goodness, is one dish you can't really go wrong with. But I also couldn't help but wonder...how many ways can you mix cheese and chilies? Do you really need an entire cookbook on the subject? Probably not. All of these recipes look delicious (and the one we tried certainly tasted so) While the recipes aren't mind blowing, they are fun. And I'm up for any book that gives me more ways to eat cheese. I received this book for Who doesn't like cheese? I'm certainly a fan, and queso, with all its gooey goodness, is one dish you can't really go wrong with. But I also couldn't help but wonder...how many ways can you mix cheese and chilies? Do you really need an entire cookbook on the subject? Probably not. All of these recipes look delicious (and the one we tried certainly tasted so) While the recipes aren't mind blowing, they are fun. And I'm up for any book that gives me more ways to eat cheese. I received this book for free from the publisher in exchange for my honest review.

  21. 5 out of 5

    Julie

    Saw a review of the book in a local magazine, so immediately ordered. My hubby is also a Houston native, and we both grew up on queso. We judge every new Tex Mex restaurant, and old ones that change their recipe, by their queso. Since I just got it today, I have not yet tried any, but many certainly look good. I loved the history and the amount of work she put into this. The blurbs accompanying each recipe were great. I can't wait to try these! The analysis of what works and what doesn't and why i Saw a review of the book in a local magazine, so immediately ordered. My hubby is also a Houston native, and we both grew up on queso. We judge every new Tex Mex restaurant, and old ones that change their recipe, by their queso. Since I just got it today, I have not yet tried any, but many certainly look good. I loved the history and the amount of work she put into this. The blurbs accompanying each recipe were great. I can't wait to try these! The analysis of what works and what doesn't and why is wonderful.

  22. 5 out of 5

    Lara

    A cookbook dedicated only to chile con queso? Yes! This book has a wide variety of different versions of one of our favorite game-time dips. Most do rely on processed cheese, but several use natural cheeses. I made two of the natural cheese versions. While both turned out very well, I particularly loved the cold version, which was made with cottage cheese. It made a wonderful cold dip or center of a salad. This review was of a digital copy provided through NetGalley.

  23. 5 out of 5

    S Vanorse

    Nice history, filled with a fair amount of Queso recipes. I recently made the best Queso I ever had in my life so that is what drew me to check this out at the library. I learned a few interesting facts which is what I was curious about, nothing similar to the one I made which was modeled after one that the chef used to make 20 years ago when he had his first job at a Mexican restaurant, but several in here I would love to try.

  24. 5 out of 5

    Monica Willyard Moen

    I have a thing for cheese dip! I like it in almost any form. This is a cookbook filled with recipes and serving suggestions for various types of queso, otherwise known as cheese dip. There’s something here for everyone from a mild cheese dip you could serve at a children’s party to a fiery cheese dip for those who really like it hot. The ingredients are easy to find, and the instructions are clear and easy to follow.

  25. 5 out of 5

    Madison Loveday

    When I think of queso, I think of melted cheese and maybe some spices or peppers. This book has definitely opened my eyes to so many delicious versions of queso that I really need to try! I love how this book talks about the different types of chilies and cheese and how to use them. I really like how Fain included the history of each dish. I highly recommend checking out this book.

  26. 5 out of 5

    Rebecca

    I read this one in the late summer and just wanted to add it to goodreads so that I had it saved. It is an example of a great book that balances recipes and stories well. Also, while the book is about cheese dips, it appropriately focused on the topic at hand and also adds other elements in appropriate ways.

  27. 5 out of 5

    Cat

    Heading out to make some purchases after work to make some of these tomorrow! Loads on info and recipes! This book has lots and lots of glorious cheese dip recipes! Lovely photos and clear instructions.

  28. 4 out of 5

    Laura

    I bought this book online when I realized I wouldn't be able to attend the meet-the-author at a local indie bookstore. I love cheese. I especially love queso cheese. I enjoyed the author's research. Now I need to try some of those recipes. I don't know where I'll begin. I bought this book online when I realized I wouldn't be able to attend the meet-the-author at a local indie bookstore. I love cheese. I especially love queso cheese. I enjoyed the author's research. Now I need to try some of those recipes. I don't know where I'll begin.

  29. 4 out of 5

    Shana Pare

    Delightful I have not tried any of these recipes yet, but it is only a matter of time. The only question will be which one gets to be the first into the pan. There are so many many! This book is filled with great pictures and I love the little anecdotes that go with each recipe.

  30. 4 out of 5

    Erin Leamon

    A must read for any transplanted Texan! Lisa Fain had done it again and you will love this book. So many fun queso recipes to try. Great pictures too.

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