Who doesn't love queso? Great book about delicious food. Beautiful photography! And the variations are amazing!

I am a big fan of queso! Living in Texas, originally from Southern California, I am by birth drawn to all things queso! Thus is a great cookbook with a recipe for every kind of queso imaginable What takes me to a good Mexican restaurant is good queso and now I can make queso all those different ways right here at home! A fabulous addition to my cookbook shelf!

So much more than Velveeta and Rotel. Who knew there were so many varieties of Queso? This book is a thorough exploration of recipes old and new. It is organized somewhat chronologically, starting with queso recipes from the 1800s. Any reader can tell that a lot of research went into making this a comprehensive Queso guide. The recipes aren't particularly difficult. In some cases, the same basic recipe is repeated with a few different ingredients. The value of this book is in the historical and regional background information, gorgeous photography, and the sheer variety of quesos . This book is the perfect addition to any queso fan's cookbook collection.

Queso: Regional Recipes for the World's Favorite Chile-Cheese Dip is a delightful cookbook written by Lisa Fain.

As the title indicates, this book focused on queso and a variety of corresponding cheese recipes. Also, it includes food history lessons, recipe tips, and brilliant full-color photographs.

This book is divided into the following six main sections: Chile Con Queso: The Early Years, Tex-Mex Classics, On the Border, Quirky Quesos, Queso in the Wild, and Accompaniments, which include Guacamole, Pico de Gallo, Picked Jalapenos, Green Chile Salsa Verde, Tortilla Chips, and Puffy Tostadas. The recipes range from Chile Verde con Queso, El Paso Clili con Queso, West Texas Green Chile Queso Blanco, Bean Dip Queso, Southern New Mexico Chile con Queso, Queso Flameado with Mushrooms and Chipotle Chiles, San Antonio-Style Vegan Queso, Greek Queso, Frito Wedge Salad with Queso Dressing, Macaroni and Cheese with Green Chile Queso Blanco, Green Chile and Cream Cheese Ice Cream Sundaes, etc.

According to the Introduction, the author shared that "this book explores queso's many historical and geographical varieties.... As I drove across the Southwest discovering, researching, talking, and eating all things queso.... I've collected an array of recipes that celebrate queso in all its velvety, spicy, and special glory."

Queso is geared towards all ages, from young adults to older generations, and it's ideal for those interested in various cheese-style recipes.


Note: I received this book from NetGalley, which is a program designed for bloggers to write book reviews in exchange for books, yet the opinions expressed in this review are my own.

Cheeeeeese!! So much cheese! This is the penultimate cheese-dip cookbook. That is a sentence I never thought I'd write, but hey, cheese! This cookbook features recipes for all sorts of delicious-sounding cheese dips - I'd love to get my hands on some spinach queso blanco right now.

So if you want to make cheese dip, this cookbook is for you. So much cheese.

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).

Added Goodreads
Added Litsy

My family loves Tex Mex and cheese and we will definitely add some of these recipes to our quesos for partying and gatherings.

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.

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!

Lisa Fain's third Cookbook, Queso is an absolute delight. More then a simple collection of recipes, 'The Homesick Texan' takes us on a wonderful journey traveling from various regions in Texas and New Mexico. Along the way she samples a wide variety of queso in familiar and unexpected ways, and researches the origins, evolution, and new twists.
For those already familiar with Lisa Fain from previous cookbooks, or her blog 'The Homesick Texan', as well as new readers, you'll appreciate her unfussy approach that doesn't apologize for the use of processed cheese (velveeta), makes recipes approachable for those of us who aren't gourmet chefs, and yet includes new twists like Indian and Greek queso as well as several vegan recipes. Several versions of well know and loved Texas restaurant style queso's is also a fun inclusion. I also appreciated the section introducing chiles, each variety, how to store, cook, fresh vs dried. The section on cheeses and their substitutions was equally as helpful.
Lisa Fain knows her stuff but never makes her reader feel they aren't up to the task. She packs a lot into this beautifully photographed book. Queso is a communal experience that brings people together. This makes a lovely gift!
I received an advanced reader copy (eGalley) from Ten Speed Press through NetGalley. This review reflects my honest and unbiased opinions.

Ohhhh, imagine the drool forming when I saw the title and description of this book. If there is anything I love most in this world, it's queso. All kinds of queso. I knew it was destiny when I saw this book. I cannot wait to create all these delicious queso dishes. I look forward to purchasing this in print! Thank you for making my dreams come true.

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.

Very nice balance between text and photography. Enjoyed the many varieties of queso listed as well as Fain's narratives.

Who knew all of the queso possibilities? I can't wait for the next opportunity to try some new queso recipes.

Not counting vegans, you will be hard pressed to find someone who will not devour this book whole.

Building off of the classic party dip of Velveeta and a can of chiles, this recipe book is full of cheesy concoctions that will brighten up any social event, or maybe even just grace the kitchen table.

Easy to read and make; highly recommended.

Good cookbook. I love all types of dips. The pictures made you want to try all recipes.

Perfect for fans of all things Queso! So many great recipes that i can't wait to try.

What a fun cookbook! I loved reading the history of Chile Con Queso and how it got started and the different recipes for Chile Con Queso.

QUESO! 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.

What a fun cookbook, and definitely not pretentious. 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.

Very fun to read, the recipes look delicious, this would make a great gift!