[.ca] Southwest: The Beautiful Cookbook (ISBN 0002553481)

WOW!:
Not only does this book include excellent recipes, it is of coffee-table quality for its beautiful pictures and history of the southwest. Definitely try the tortilla soup, the stuffed pork roast, the fiesta shrimp, etc., etc., etc.

Only five stars?!!!:
This is one of the best cookbooks I've ever had the pleasure to work with. (The Whole series for that matter) If you get the chance, definitely try the chocolate ancho pie and the Navajo Tacos.

More than just the recipes...:
As with the rest of the "Beautiful Cookbook" series, this is more than a cookbook full of wonderful recipes -- it is a book of wonderful pictures of food, of the stories behind the people and of the traditions of the culture. I collect this series because: a) The recipes are always incredible b) The presentation is always unique & intriguing c) The recipes are simple for beginning to intermediate cooks d) The stories and information makes it more than just food, but an experience. The only "watch-out" I give is that the recipes are authentic and on occasion I have found finding some of the ingredients very difficult. However, the book usually will suggest alternatives.

Great cookbook and a lovely book!:
If I had to pick a single, favorite cookbook, this is it. "The Beautiful" series all have nice pictures, but this one really stands out due to it's superb collection of recipes: a great mixture of 4-star restaurant entrees, simple-and-healthy, and more basic, stick-to-your-ribs fare. This is the first book I turn to for knock-out appetizers, and the tortilla soup recipe is a favorite.

First Cookbook:
This was my first cookbook, and I loved it. I usually eat on the go, and I wanted to buy something for special occasions. Most cookbooks I saw seemed to be aimed at housewives or low-fat faddish consumers. When I saw this book, the huge pictures and great presentations convinced me to take it home, but the fun began when I began to use it. The glossary of ingredients at the end was very helpful for a beginner like me. I did my own variation of the Guacamole recipe and combined it with my own variation of the green salsa recipe for an office pot-luck. (I am a musician, I can't help but tinker with things). I even used the molcajete. (I think the variety of fresh vegetables combined with the non-blender approach really did it here). I never heard the end from everybody on how they loved the guacamole. (It was gone in about 10 minutes even though I made quite a bit). I also tried dishes I never had before, such as the jicama salad. That was great. Also, the smoked salmon enchiladas were awesome. I tried the chimichangas, but I think that was a little advanced for my level (especially since I tried to use tamale flour mix)....they did not hold together very well, although they were still delicious. I did better than most restaurants, and I've been to quite a few good ones. Too bad this book is out of print, and no, don't e-mail me 'cause I aint' selling it to ya.