Product Description: The queen of Southwestern cuisine returns. Jane Butel's Simply Southwestern includes over 200 recipes from appetizers to desserts including beverages showcasing both traditional and innovative preparation and presentation. Each recipe includes both the history of the dish, cooking tips, and the essential steps and ingredients to let the bright clean taste of true regional fare shine...read more

Provides techniques for preparing quesadillas, salsas, chilis and tamales in addition to a full range of Southwestern recipes for appetizers, soups, vegetables, breads, and desserts

Product Description: Tex-Mex, barbecue, and chili are important aspects of a culinary culture in Texas that has developed organically over many years of trial and error by thousands of remarkable cooks on both sides of the border. Tex-Mex cuisine, a melding of regional American and interior Mexican, has become enormously popular not just in the Lone Star State but nationwide and, increasingly, throughout the world...read more

Product Description: According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one’s stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table...read more

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.

Product Description: Bright, full-flavored, subtle-yet-spicy Tex-Mex explosion!Bright spices and clean finishes accent the unique and complex flavor profiles of the Southwest. Food columnist Angelina LaRue knows that cooking delicious and healthy food seems difficult at times, but her cookbook includes simple and easy recipes that will remind you why Tex-Mex is as popular as it is! Sometimes people describe Mexican food as heavy or unhealthy, and, yes, it may well be when it comes from a can...read more

Product Description: Texans love to eat, and one dish they can’t get enough of is chili—so much so that chili con carne is Texas’s state meal. This seemingly simple staple of Texan identity proves to be anything but, however. Beans or no beans? Beef, pork, or turkey? From a can or from scratch?            Texas Is Chili Country is a brief look at the favored fare—its colorful history, its many incarnations, and the ways it has spread both across the country and the world...read more

Product Description: Are you harnessing the power of a journal?If you are going through life right now feeling like everything is out of control or that things are not happening the way you planned, you need a journal. I don’t mean to be too direct, but it is time for you to discover why you feel the way you do and then figure out what to do about it...read more

Product Description: Burritos--those tasty, transportable bundles of southwestern deliciousness just got kicked up several notches on the flavor meter. Kelly and Hoopes have created 75 new recipes that transform the burrito from traditional to supreme with updated classics, fresh south-of-the-border favorites, and more from around the globe...read more

Product Description: To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the states cuisine, culture and heritage...read more

Product Description: Get Your Kicks from Diner Recipes of Route 66 As the song goes, “it’s the highway that’s the best; get your kicks on Route 66. It winds from Chicago to LA, 2,000 miles all the way.” If you’ve taken this trip along Route 66 you will be familiar with the Diners and Drive-ins along the way...read more

Product Description: From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martín Rios’ humble charm and exceptional culinary talent have won him accolades on the national scale...read more

Product Description: Welcome to the World of Cooking with Pecans! With over five hundred varieties, the pecan is the one truly native nut in the United States. Now, DeWayne McCasland and the good folks at Pecans.com bring you Go Nuts! The Texan Pecan Cookbook, with almost as many recipes as there are types of pecans...read more

Product Description: Southwest cookbook that has simple yet flavorful dishes paying homage to my New Mexican roots.

Product Description: If you think New Mexico cooking is all about burritos and enchiladas, you’re in for a surprise!Long before eating “farm to table” was de rigeur, New Mexico’s small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs...read more