Southwest Books - Page 6

Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques

Mark Charles Miller, Mark Kiffin

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Coyote's Pantry Southwest Seasonings and at Home Flavoring T 4 out of 5 stars.
7 of 10 people found this review helpful.

After having the opportunity to eat baby back ribs cooked in the Spicy Chipotle Tolect Barbecue Glaze, I tried the receipe myself. While the prep time is long, it is well worth the effort. The only confusing instructions is the receipe for chile puree (page 120). The receipe does not tell you how many chiles to use. I prepared baby back ribs for a family/friend barbecue. Everyone including the guests from Massachusetts raved about the ribs!

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

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

Great Food - Great Book! 5 out of 5 stars.
11 of 11 people found this review helpful.

This was one of the very first cookbooks I ever purchased and it has been a mainstay in my kitchen ever since. The recipes are clear and concise. Not to mention all the recipes are incredibly delicious. I was raised in Austin and now reside in Colorado so it was great to take this cookbook with me. My family and I love the brisquet recipe, the chicken fried steak, king ranch chicken and countless others. It was also nice to be able to bring some of the great food I grew up on into my own kitchen and prepare these meals for friends and family. This is definitely a cookbook for anyone who loves southern, texmex and the in between. I highly recommend it. Texans definitely know how to cook!

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.

Vegetarian Southwest: Recipes from the Region's Favorite Restaurants (Cookbooks and Restaurant Guides)

Lon Walters

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Great food, bad organization 3 out of 5 stars.
6 of 6 people found this review helpful.

Having moved from the Southwest to the Midwest, I was so excited to find a southwestern vegetarian cookbook. The recipies are interesting, and with a few minor exceptions, pretty simple and straightforward to execute. The pictures are beautifully photographed. My complaints are largely editorial. The index isn't particularly useful for looking things up by ingredients and the recipies themselves require reading through a couple of times. The quantities of ingredients and number of servings are sometimes difficult to discern.

Absolutely spectacular 5 out of 5 stars.
5 of 5 people found this review helpful.

Restaurant quality, but easy to make. Jalapeno Cheese bread is particularly good. A great survival cookbook for Southwesterners stranded temporarily on the East Coast.

The best vegie SW recipes .. and non-vegies will love it too! 5 out of 5 stars.
4 of 4 people found this review helpful.

My family and I spent a week camping in northern New Mexico this past June and had a wonderful time! But my most spectacular 'find' was Lon Walters lovely little book full of the very best of regional recipes from the American Southwest! I don't care what other reviewers say about the book's organization, just open it up and make whatever appears on the page before you! Everything I have made so far has been wonderful and fun to make. My Swiss husband, 10-year old daughter and 14-year old son are equally ecstatic about everything I have made .. and I do NOT back off on the spicing at all! Some recipes are more involved than others (which I prefer), but nothing is so involved that you will be reticient to make it. Even non-vegetarians will appreciate these recipes. I have already given two copies of this book as gifts and am buying three more today!!! You cannot go wrong with these recipes. VEGETARIAN SOUTHWEST has become my favorite cookbook in a fleet of some 75!

Editorial Review:

Vegetarian recipes from the Southwest's favorite restaurants

The San Antonio TEX-MEX Cookbook

Elizabeth Blakeley

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Delicious, subtle to spicy and not for calorie counters 5 out of 5 stars.
24 of 24 people found this review helpful.

I was in San Antonio for the first time recently, and discovered this thing called Tex-Mex cuisine. Why I didn't get the book when I was there, I don't know, but I couldn't stop thinking about all the great dishes I had when I was there. I have tried several recipes from this book and they are wonderful...the fideo pasta dish, avocado soup, cucumber salad and mango salad. The dishes accomodate light to hearty appetites, and the quantities make it easy to plan for entertaining guests. If you want a break from the usual, pick this one up.

A Big Hit 5 out of 5 stars.
10 of 20 people found this review helpful.

This book provided me with new ideas on how to spice up my old and bland receipes. I am truly enjoying the excitment this is putting into my cooking. Elizabeth has captured the flavor of Mexico with a Texas / US flair. A great addition to any bodies cooking.

Editorial Review:

From salsa to sangria, fajitas to flan, and margaritas to mole, you'll find all the secrets of San Antonio's unique Tex-Mex cuisine in The San Antonio TEX-MEX Cookbook. This is the authentic collection of Tex-Mex recipes you will want to create the wonderful Tex-Mex cuisine that is unique to San Antonio. Accept no substitutes!

Cowgirl Cuisine: Rustic Recipes and Cowgirl Adventures from a Texas Ranch

Paula Disbrowe

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.

In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.

Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.

From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.

In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.

Mole! (Cook West)

Gwyneth Doland

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Editorial Review:

This spicy sauce is sure to tempt your taste buds!

This new addition to the Cook West Series highlights the exotic flavor of mole. Pronounced moe-lay, mole is a type of savory Mexican sauce, often but not always made from red chile and bitter chocolate. But there are many other mole sauces—yellow, green and black. Frequently called the official food of Mexico, mole has recently become one of the new, distinctive flavors in Southwestern cuisine. 24 color photos.

El Paso Chile Company

Park & Norma Kerr

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

A Texan trapped in New Jersey 5 out of 5 stars.
1 of 1 people found this review helpful.

One of my most used cookbooks - since I am in "the land of bland" I have to rely on this more than ever. Of special note is the grits recipe - a real winner for any brunch.

The Red Enchilada's 5 out of 5 stars.
1 of 1 people found this review helpful.

This is a great cookbook that is more New Mexican/ Border in flavor than Tex-Mex. The red enchiladas are so good. I usually make them twice a month for my family. I have made almost every recipe in this book and every one has been a winner.

Editorial Review:

Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland accessible to every home cook. Here you will find over 150 recipes -- including old favorites and innovative dishes -- guaranteed to please the most hot-headed "chile heads" and everyone else who loves Tex-Mex food.

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.

The Red Chile Bible: Southwestern Classic & Gourmet Recipes

Kathleen Hansel, Audrey Jenkins

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Customer Reviews:
Total reviews: 3 Average rating: 3.0 of 5

I think that this book is a gem among modern cookbooks. 5 out of 5 stars.
2 of 3 people found this review helpful.

The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.

Agh, my eyes 3 out of 5 stars.
1 of 1 people found this review helpful.

This book definitely focuses more on the "gourmet" side of things, so you won't find too many of the recipes you've come to know and love from that tin shack truck stop off the dirt road in Chimayo. There are still some gems in here, but my single biggest complaint has to be about the fact that the entire thing is printed in red ink. Not dark red, either; bright, vibrant, difficult-to-keep-your-eyes-on-the-page red. I'm sure somebody thought it would be a cute gimmick, but it wears off instantly.

not good 1 out of 5 stars.
0 of 8 people found this review helpful.

The book was fine and made a great gift. Amazon screwed up not only the order by the credit back to my account.

A Bowl of Red

Frank X. Tolbert, Hallie Stillwell

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

A Classic Must-Have 5 out of 5 stars.
16 of 16 people found this review helpful.

This classic is a must-have for the true chili lover and chili historian. It's the book that revived interest in chili.

The Chili in this Bowl of Red Book will Put Your Lips on Fire 5 out of 5 stars.
14 of 14 people found this review helpful.

A Bowl of Red is one of ten chili books I refer to when I want to make chili differently than the two recipes I usually use. We have chili a lot in our house and both my Dad and my Mama have their favorite ways of cooking it. I grew up with their recipes and I have documented them in one of my "Amazon So You'd Like to Guides" and I hope you take a look at it. Both recipes are delicious, but when you've had them as often as I've had 'em, you sort of yearn for something a bit different. So, once a week, usually on Saturdays, I break out these ten books and search for a chili recipe I either haven't tried, or one I haven't made in a long time. Of course, like all cooks, I fudge a bit with the ingredients, but not all that much. I like to stick pretty close to the recipes, at least the first few times I make it, so I can get an idea of what the writer/recipe maker had intended.

And let me tell you, you'd be surprised at the subtleties there are in a chili recipe. As they say, no two chile recipes were created equal, but the recipes in this book have never let me down. I've got a lot of chili books, have tried a lot of recipes over the years, but the recipes here, like the recipes in my other nine fave books, have been consistently good. You can't go wrong with A Bowl of Red.