Southwest Books - Page 5

The Rancho La Puerta Cookbook : 175 Bold Vegetarian Recipes from America's Premier Fitness Spa

Bill Wavrin

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

The Rancho La Puerta spa in Baja California has been around for almost 60 years and has gained a reputation for its flavor-packed, low-fat vegetarian meals. Longtime chef Bill Wavrin, known for stunning his guests with his expertise, lets his love of Southwestern cuisine show through in his (mostly) simple recipes. Few dishes require more than a dozen ingredients, and he includes information on calories, total fat, saturated fat, cholesterol, protein, carbohydrate, fiber, and sodium for each dish. Orange-Corn Muffins and the Rancho La Puerta Granola have been satisfying guests after the strenuous morning hike for years. Dishes such as Mango Tomatilla Salsa, Broccoli Soup, Curried Rice Salad with Fruit, Banana-Oatmeal Cookies, and Blueberry Cheesecake will make you feel like you're indulging, but won't cost you more than 120 calories per serving. In between the chapters, Wavrin offers cooking tips (how to eat a mango; how to identify and prepare various chilies) and soothing ways to "take the ranch home" with you, including stretches and other fitness tips. If you can't get to Baja, this book is the next best thing.

Best of the Best from Texas: Selected Recipes from Texas' Favorite Cookbooks

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Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

From tall skyscrapers to wide open prairie land, from rugged cowboys to delicate debutantes, from haute cuisine to open-pit barbecue, Texas is a land of great diversity. Eighty of the leading cookbooks from the Lone Star State have contributed their favorite recipes to create this comprehensive collection—an invitation to a "giant Texas tasting party."

Fantastic fare such as Bad Hombre Eggs, Son-of-a-Gun Stew, Sula's Stir-Fry Okra, Mexican Chocolate Cake, Sour Cream Chicken Enchiladas, and South Texas Barbequed Shrimp are just a sampling of the 500 or so recipes included in these pages.

Best of the Best from Texas is the third volume in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series, and remains one of the most popular titles. The series now contains thirty volumes, including an outstanding follow-up to this book, Best of the Best from Texas II.

Best of the Best from Texas—continuing the tradition of Preserving America's Food Heritage.

Southwest: The Beautiful Cookbook

Barbara P. Fenzl

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Total reviews: 9 Average rating: 5.0 of 5

Editorial Review:

Southwest the Beautiful Cookbook explores a cuisine as diverse as the terrain and the people who settled there. The region's culinary originality derives from a historic union of native American, European and Mexican cultures, each contributing its own distinctive cooking traditions to produce what we know today as Southwestern fare. This cuisine is sumptuously presented in Southwest the Beautiful Cookbook with more than 200 recipes illustrated with stunning full-color photography. Noted Pheonix-based cooking teacher and food writer Barbara Pool Fenzl has gathered recipes that combine innovative techniques and dynamic food combinations with historic methods and ethnic contibutions to produce dishes as vibrant and exciting as the Southwest itself; shellfish tamales with ancho cream, quail salad with pumpkin seeds, sopiapillas and jalapeño chutney and so much more.

Complementing the recipe chapters are informative essays by noted author and Southwest enthusiast Norman Kolpas, along with glorious photography that bring this wonderful region to life on the printed page. The people, geography, and history of the area are skillfully portrayed in scenic photography and richly anecdotal text. Home to such awe-inspiring natural wonders as the Grand Canyon, Arches National Park, Mesa Verde and the Sonoran Desert, this region is a land of austere beauty, rich culture and a uniquecuisine that is very much alive in this gorgeous addition to the Beautiful Cookbook® series.

Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes

Lois Ellen Frank

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

Fantastic! 5 out of 5 stars.
12 of 15 people found this review helpful.

From the beautiful cover to the very last page, the vibrant and enticing photographs lure you into cooking each and every delicious recipe. Lois Ellen Frank has made a current masterpiece of an ancient tradition native to our continent. This is truly a fantastic cookbook.

Editorial Review:

In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

Santa Fe Kitchens (Museum of New Mexico Foundatn)

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Total reviews: 1 Average rating: 5.0 of 5

A cookbook of over 300 mouth-watering dishes from a variety of accomplished Santa Fe chefs 5 out of 5 stars.
7 of 8 people found this review helpful.

Developed by The Museum of New Mexico Foundation Members and Friends, Santa Fe Kitchens: Delicious Recipes From The Southwest is a cookbook of over 300 mouth-watering dishes from a variety of accomplished Santa Fe chefs, including the proprietors of Coyote Cafe, El Farol, Harry's Roadhouse, Jinja Cafe, and many more. Sample recipes include such culinary delights as Chile Cheese Cookies, Pasta Fiesta Salad, Chicken Santa Fe, and Pinon Nut Cookies. Illustrated with vintage photographs and artworks centered around the seasonal beauty of Santa Fe, Santa Fe Kitchens is truly a "best-of-the-best" recipe book showcasing the highest talents of the local professionals, and reflecting a measure of the zest of the city itself.

Editorial Review:

For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.

Feast of Santa Fe: Cooking of the American Southwest

Huntley Dent

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Absolutely the BEST SW Territorial Cuisine - AUTHENTIC! 5 out of 5 stars.
12 of 13 people found this review helpful.

There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!

The Cookbook I Use the Most 5 out of 5 stars.
9 of 11 people found this review helpful.

I have used this cookbook for over 5 years and I still find new things to try. Today I showed this book to my in-laws and they were so excited to see long forgotten recipies from their childhood. I will now buy another copy to give my father-in-law otherwise he will have me make all his favorites everytime he visits.

Editorial Review:

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.

Texas Peppers: The Jalapeno Cookbook (Flavors of Home)

Peggy Struble

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Loved it! 5 out of 5 stars.
1 of 1 people found this review helpful.

If you like jalapenos and spicy foods, you'll love this book! My copy came at the perfect time - just when the jalapenos in my garden were starting to ripen.

Get This Book! 3 out of 5 stars.
0 of 0 people found this review helpful.

The "canyon beans" recipe is worth the book. I have twin, 13 year old sons. They love the recipes. You may tone them down by eliminating some of the peppers. This is a very good addition to your cookbook collection. I recommend it!

Editorial Review:

"Texas Peppers" - the Jalapeño cookbook, includes over 100 quality, tested recipes using the Jalapeño pepper. There are many that are 4 and 5 ingredients and easy to prepare. Included in this book is a list of Festivals around the state of Texas that include a celebration of the Jalapeño, a chart comparing the "Heat" of different types of peppers and history of the Jalapeño pepper. There are many, many recipes to be found that include these peppers; these are the best of the best for any occasion.

River Road Recipes III: A Healthy Collection

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Wonderful recipes, made healthier in River Road III 4 out of 5 stars.
8 of 8 people found this review helpful.

I guess I would give this book more like 4 1/2 stars. My fiance is from New Orleans and I wanted to serve more native dishes but in a healthier way. This book is just the ticket. The only thing I'd change is a few more of the "traditional" recipes but what is in there is very good with easy-to-follow directions. I especially like the way it shows you the difference between the original and lighter recipes. My future mother in law has used the book for years and really likes it. I can't wait to try more recipes.

Wonderful recipe book! 5 out of 5 stars.
5 of 5 people found this review helpful.

This book was like a dream come true for me. The two previous River Roads Recipes books were my favorite cookbooks, but I was trying to cut back on the fat content that is usually so high in the Cajun & Creole cooking I grew up on. This book offered me the answers I was looking for.

Editorial Review:

Who thought healthy cooking and cajun cooking could go together? The Junior League of Baton Rouge! Classic Louisiana cooking for our health-conscious age. This book features 700 recipes to help you trim the fat and calories, but not the taste. All recipes have nutritional analysis, including American Dietary Exchanges.

Food Plants of the Sonoran Desert

Wendy C Hodgson

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

The seemingly inhospitable Sonoran Desert has provided sustenance to indigenous peoples for centuries. Although it is to all appearances a land bereft of useful plants, fully one-fifth of the desert's flora are edible.

This volume presents information on nearly 540 edible plants used by people of more than fifty traditional cultures of the Sonoran Desert and peripheral areas. Drawing on thirty years of research, Wendy Hodgson has synthesized the widely scattered literature and added her own experiences to create an exhaustive catalog of desert plants and their many and varied uses.

Food Plants of the Sonoran Desert includes not only plants such as gourds and legumes but also unexpected food sources such as palms, lilies, and cattails, all of which provided nutrition to desert peoples. Each species entry lists recorded names and describes indigenous uses, which often include nonfood therapeutic and commodity applications. The agave, for example, is cited for its use as food and for alcoholic and nonalcoholic beverages, syrup, fiber, cordage, clothing, sandals, nets, blankets, lances, fire hearths, musical instruments, hedgerows, soap, and medicine, and for ceremonial purposes. The agave entry includes information on harvesting, roasting, and consumption—and on distinguishing between edible and inedible varieties.

No other source provides such a vast amount of information on traditional plant uses for this region. Written to be easily accessible to general readers, the book is an invaluable compendium for anyone interested in the desert's hidden bounty.

The Book of Southwest Cooking (Book of...)

Jan Nix

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Great introduction to Southwestern cooking 4 out of 5 stars.
5 of 5 people found this review helpful.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet.

From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Editorial Review:

As hot as the sun-baked desert, as refreshing as the cool evening sky, Southwestern cooking thrills the palate with spices, flavors and textures like no other cuisine. Tex-Mex Chili, Gazpacho with Shrimp, Mexican Spoonbread and Pozole can now be created easily in any cook's home. Full color photos.