No comments about The Southwest (New American Cooking).

2 comments about The Healthy Southwest Table.

1. Janet Taylor is a culinary expert whose newest cookbook, "The Healthy Southwest Table" showcases a superbly illustrated cornucopia of savory, colorful, palate pleasing and appetite satisfying dishes associated with the American southwest. From Green Tea Cooler; Fresh Fruit Salsa; Flat Enchiladas; and Tangy Tuna Cabbage Salad; to Lemon-Lime Prickly Pear Chicken; Chipotle Barbecue Tofu and Vegetables; Leftover Fish or Chicken Tacos; and Decadent Chocolate Pudding, "The Healthy Southwest Table" features more than one hundred recipes that are as delicious as they are nutritious. The novice kitchen cook will especially appreciate the informative instructional commentaries on roasting, toasting, grilling, and working with tortillas. Further enhanced with 'Highlights of Some Nutritional Studies' and 'Making Smart Food Choices', "The Healthy Southwest Table" is confidently recommended for both personal and community library ethnic and regional cookbook collections.



2. Practical and healthful ways to prepare the popular flavors of the southwest. Common ingredients prepared in unique ways. Good nutritional information included.

5 comments about Old Buzzard Had It Coming, The.

1. This is a great story. The characters become real immediately. Interesting. Smiles. Real life. Surprising, but reasonable, ending. I first checked this book out from the library, scooping up a bunch of new mystery books. I got a kick out of the title. Liked this one so much, I bought it. Looking forward to this author's subsequent books as well. My mother at first refused to read this book (she didn't like the title). Later, after I'd purchased it, she started to read it, became engrossed in it and hardly put it down until finished.



2. I usually don't care that much for mystery books but the time period & the title drew me to this book. I wasn't disappointed. I loved the family & all the children. A little romance mixed in makes this book really good. Don't miss the next one by this author with the same family & another good mystery.



3. I was very pleasantly surprised by the genuine seeming characters and accurate historical (1911) setting of this mystery novel. The book's unique title and Oklahoma setting (where I once lived) attracted me to the book. Farm wife and mother Alafair is a very appealing heroine and though I never quite got all of her nine living children totally straight most of the other minor characters are also well developed. The book has an authentic flavor of rural Oklahoma from the "down home" cooking to the speech patterns. The mystery is solid (though my eyes may have glazed over a bit when it concerned guns) and though I guessed the real murderer well before the book's end I didn't predict the full circumstances surrounding it. I am glad to see Ms. Casey has all ready published the second in the series of Alafair's detective adventures (HORNSWOGGLED) and according to her web site a third will be published this fall.



4. I loved the very real characters in this book. From page two I was so hooked I knew I had one wonderful book in my hands. And it was! I'll be reading all the Alafair Tucker mysteries by Donis Casey. Life is too short to miss out on such an enjoyable experience.



5. I put off reading this book because for some reason I did not think I was going to enjoy it. Boy was I wrong!! Great book, well written, excellent characters. I enjoyed it immensely.

No comments about Sex, Death and Oysters: A Half-Shell Lover's World Tour.

5 comments about Coyote Cafe: Foods from the Great Southwest.

1. Truly a spectacular cookbook, Mark Miller has recipes that will delight the senses and make you a hero at any dinner party. The ingredient combinations play off of each other and offer unique twists on traditional southwestern cooking. As one very familar with the southwest and it's cuisine, this book ranks as enticing and innovative. The recipes are foolproof and easy to follow, but you will need to adhere to the fresh ingredients rule-- no canned black beans, or frozen corn for these recipes, stick with fresh and you can not fail. Unlike some other cookbooks that feature regional cuisine, Coyote Cafe includes complete recipes that you do not need to tinker with and that are tested. So go ahead cook with Miller and howl at the moon!



2. I have had this book sitting around for awhile, and finally tried it. I'm a vegetarian, and this book is more meat oriented. I tried a couple of the recipes, inlcuding the tamales. Those were the best tamales I have ever eaten. Even better than Richard's in Albuquerque. The Coyote Cafe is hands down my favorite restaurant, and this book is definitely representative of the food from there. I highly recommend it.



3. I had to finally find out about the recipes from this well known author and his book, restaurant and more. Solid and innovative recipes, well written it won't take you long to find some new recipes. I have just begun to look through and try some. Try some mexican southwestern food that is different and not a lot of mus and fuss.This book is a winner.



4. 
   This is a wonderful collection of great southwestern recipes that work. The author Mark Miller has introduced Cajun and Creole elements into many of his recipes making them unique without sacrificing the southwestern charachter of the dishes presented. Each and every dish is definately worthy of calling itself southwestern.
   
   Definately comprehensive this book covers with a plethora of recipes in 10 chapters anything you may be looking for to fill your southwestern Table. The chapters covered are: cocktails, salsas, sauces and soups, appetizers and salads, Tamales, seafood and fish, game and fowl, meat, desserts and breads and what the author refers to as his bag of tricks which is an assortment of staple dishes that you will find in just about any tex-mex restaurant.
   
   Particularly useful to me I found the Tamales chapter which apart from some basic principles on preparing tamales, includes 16 different recipes.
   
   On the negative side, I found the book very difficult to use as the print of the recipes is extremely small. As I am over 40 and my eyesight is not what it was 20 years ago, I have had to scan and enlarge the recipes that I have used in order to use them. Other than that this is a good buy and a good addition to your cookbook library!



5. My father and I have been making the carnitas tamales with the Manchamantel Sauce for years for Christmas, and I have yet to have served them to someone who did not say that they were the best tamales they had ever eaten... The rest of the recipes in this book are also delicious... I highly recommend this book to anyone who loves southwestern cuisine!

2 comments about The Book of Southwest Cooking (Book of...).

1. There is nothing magic or secret about southwest cooking. Unfortunately, so many of the recipes are family favorites that are simply handed down through generations that very few traditional recipes are written anywhere.

   For example, if you're not native to the southwest, you'll have extreme difficulty finding a recipe for Carne Adovada (p. 51), simply because most southwest cooks make this wonderful dish with as little thought as most people give to scrambled eggs.

   This little gem presents almost 100 recipes. Some are very traditional, everyday dishes like guacamole, chile con queso, etc. Others are less tradtional, like Glazed Grilled Quail and Venison with Chipotle Cream. In addition, the author explains the ingredients necessary to create these southwest dishes.

   My only complaint is that the book doesn't open flat. But that's not a big deal - by now, it falls open naturally to my favorite recipes.




2. 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

2 comments about Cordon Bubba: Texas Cuisine.

1. This is a great little stocking stuffer of a small cookbook containing the nuggets of Texas' regional favorites. It contains recipes for serious vittles such as peach cobbler, Texas Caviar, fried okra, posole, flan, and King Ranch chicken.



2. This is a clever little volume that covers the meat of Lone Star cuisine, chicken-fried steak, chili, frito pie and even kolaches. Makes a great welcome gift for newcomers to Texas.

1 comments about Manhattan Chili Co Southwest-American Cookbook: A Spicy Pot of Chiles, Fixins', and Other Regional Favorites.

1. For those who have eaten at the restaurant in NY and know how good the chili is, this is your chance to try and recreate their chili. Although you'll never get your chili to taste as good as the restaurant's, it will ease your cravings until you have the chance to go to NY again. These recipes are very easy to follow and the payoff is worth it. Every friend I've given this book to has made at least 3-4 different types of the chili and have liked them all. Tenderfoots be ware!!

2 comments about Contemporary Southwest: The Cafe Terra Cotta Cookbook.

1. This is an excellent collection of Southwestern recipes with stylistic touches. Especially appealing to me are those with fruit or dried fruit, such as Lamb Chops with Dried Cherry-Chipotle Sauce or Spinach Salad with Figs and Jicama or Tangy Cheese-Stuffed Quail with Mango-Chile Salsa. New discoveries of combo flavors are Muchroom, Jarlsberg and Parsley Salad and Corn Risitto. Also tantalizing is Dessert, Taquito or the Arizona Princess Cake, rich with apples, tequila, chocolate and pecans. Another well done TenSpeed Press output, with sources and nice, large format with super color photos and clear instructions and ingredients. Certainly, those who love Southwestern food will add this to their collection.



2. I visited Cafe Terra Cotta in Tucson a year ago and was amazed by the most delicious chile rellenos I had ever tasted. On my second visit, I ordered the chile rellenos again, and picked up the cookbook on the way out. Every recipe I have made from this cookbook has been delicious. The book contains a basics/ how-to section that presents helpful hints and explanations of the ingredients. The instructions are clear, the ingredients are not impossible to locate, and the recipes are easily improvised upon. I love this cookbook so much I am buying one for my friend!

3 comments about A Taste of Nature: Edible Plants of the Southwest and How to Prepare Them.

1. Ever dream of living off the land? A Taste of Nature is a guide to edible plants. This book tells you how to identify edible plants, and gives you a recipe for each plant. In addition, it is beautifully illustrated and reader-friendly.



2. This is a wonderful concise book on edible and nonedible plants of the desert.She includes the Latin name for each plant making it easy to find out more about any one plant. Has good color plates,although I would have liked larger pictures of some of the plants.I am very glad I purchased it and I think anyone who likes seeing more in a plant then something to step on or over will enjoy it.I know I do.



3. I like the book and am glad to have it. The information is thorough. We had it with us when we went on an outing, and it made the stay even more pleasurable. I wish the drawings were detailed and colored rather than just outlines of the plants. The color plates are too dark. Aside those two things, the book is worth having.