This is an excellent book for both the beginner or serious student of Southwestern Pottery. It gives examples of all styles, types, and designs, making it easy for anyone to understand what makes each Pueblo's pottery unique. Perhaps not as "in depth" as some others, this book is easily the best book out there today as far as explaining and illustrating the basics. It really is an indispensable guide and reference book. The authors are regular guys rather than scholars, so it is easy and enjoyable to read, and filled with great photos of their quite amazing collections. I would highly recommend this book to anyone looking for a place to begin learning about Southwestern Pottery.

An excellent introduction and reference on Southwestern pottery. The authors cover each of the major styles and pueblos, with history, anecdotes, and great color pictures.

They also have a delightful approach to collecting, emphasizing pieces that teach something or appeal to them, rather than perfect (and expensive!) museum-quality work.

If you're new to collecting, or you want to buy just one book about Pueblo pottery, buy this book. Period.

This is the most down-to-earth treatment of this involved subject that you'll find. The authors stress simplicity while encouraging readers to buy what they like and not to overspend. More than that, the authors have practiced what they preach, and the pages of color photographs are a testament to the fact that their approach works. For me, the advice in this book made this beautiful art approachable and affordable.

This book will teach you about the history and basics of the art form and introduce you to the various pueblos and their pots and potters. On top of that, it's well indexed and a great reference book. Most of all, you will enjoy the authors' writing; their style is conversational and pleasant, rather than academic or haughty. It makes for a work that's not only informative, but fun to read. And whether you read this book front cover to back, pick out individual chapters of interest, or simply use it as a reference, it will be worth every penny you pay for it. It's my favorite (and most useful) book on the subject.

I have enjoyed this cookbook so much, that it has become my current favorite hostess gift! The recipes are wonderful, and I appreciate the variety of the suggested menus. Most of all, this book educates the reader with "Chefs Corner" tips and a lengthy explanation of southwestern cooking terms and proceedures. Learning how to properly roast vegetables has given a healthy boost to my repetoire, as well as introductions to other southwestern staples.The pictures are also very appealing~ this is just a delightful cookbook that I would highly recommend to anyone with an interest in colorful, healthy food.

I have used several of the menus, and have received rave reviews from all my guests. Everything I have made was FLAVORFUL,TASTY AND INTERESTING. Many of the recipes easily lend themselves to advance preparation - I prefer to spend time with my guests, and not cooking in the kitchen. There are recipes for all levels of expertise, and my 12-year old daughter has made several of the dishes. The recipes interpret historic Santa Fe cuisine in an innovative contemporary style. I am so happy to have added Summer in Santa Fe to my cookbook collection....

This absolutely gorgeous book immediately brought back memories of an idyllic summer stay I once enjoyed in Santa Fe. While the recipes themselves are quite nice, it is the photography, history of the city, and evocative intros to each section of the book that make this cookbook really stand out. The layout and design of the pages beautifully conjure the city too, with southwestern woodcut borders decorating each page. From the ripe, prettily plated blueberries on the cover, to the darling little boy in the giant sombrero in the fiesta section, this book is truly a feast for the eyes!

Recipes can (and often are) timeless culinary messages of family meal-time bonding as well as community-oriented celebatory traditions. From Generation To Generation is a perfect example of this. From Hot Artichoke Dip; Brandied Cranberries; and Honey Ritz Chicken; to Apricot Pound Cake; Ice Cream Strudel; and Chicken Soup with Matzo Balls, From Generation To Generation offers up recipes that would grace any table and satisfy any appetite!

This is the rare cookbook that is as much fun to read as it is to cook from. The stories that accompany the recipes give each one special depth and flavor. And readers are certain to love the combination of traditional Jewish recipes with Southern cooking! I just received my copy, and I'm already hungry for more!

Southerners just know how to cook! Within each community in the South, there are signature dishes specific to individuals and cherished by family and friends. In the newly released cookbook, FROM GENERATION TO GENERATION, the authors have gathered the signature recipes from members of Temple Emanu-El, in Birmingham, Alabama. Recipes range from "Grandma's Chicken Soup" to "Smoked Salmon and Dill Quesadillas" and all of the traditional Holiday and Passover dishes. The desserts are "to die for", including a cookie aptly named, "To Die For Cookies", "Molten Chocolate Cake", and "Grandma Bresler Brownies". Many of the recipes are named in honor of the Mother, Grandmother or Aunt, whose name was synonymous with the dish. These are the recipes of families, the recipes of sharing, the recipes of remembrance, and the recipes made with love. As a collector of "local cookbooks" from across the country, I found this hardback cookbook to be well researched and beautifully designed. I also found the recipes to be exceptional. Highly recommended!

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.

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.

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.

When the name "Big Thicket" is mentioned to about anyone in East Texas, huge trees with dew-dripping moss and dense underbrush come to mind. But after reading Wanda Landrey's BOARDIN' IN THE THICKET, all I can think of are good country recipes and amusing homespun stories.

Boardin in The Thicket is a "must have" for anyone wanting to put the country back in cooking.

In todays fast-paced world, it's refreshing to read a book such as Wanda Landrey's "Boardin' In the Thicket". In her book, Landrey recreates the ambiance of a time when people would sit on their porches and rock and weave a tale or two.

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!

This is a splendid book that is both entertaining and informative. The advice on how to choose fresh, ripe produce is very helpful as many of the ingredients mentioned may be foreign to readers.

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.

Grover does a great job of detailing the ins and outs of outdoor adventure in B.C., for those who don`t have vehicles or choose not to. Very timely.

Great information source. Most guide books seem to leave out odd little bits of information that you have to scurry around and find at the last minute. This book is great on the details; it has all the contact numbers you need at your fingertips. Even if you cheat like I do and use a car, it is still a fabulous guide. Plus the writing stlye is great, easy to read and funny!

The trips described have just the right amount of detail. The author gets you interested, tells you how to get there but doesn't get too carried away with his own impressions. I have made good use of this book since I picked it up and I heartily recommend it.

This book is a great addition to my collection of outdoor books on BC. The reason is that I can now slow down my life a bit when I want to get outdoors and not be so stressed about getting to the trailhead or kayaking point or...public transit is cheap, easy to use and allows you to get in a more relaxed frame of mind before you start your next adventure. You even get to meet some interesting folks enroute. Try it!

The pictures and bits of useful and interesting information peppered througout make it very browsable. The maps for each activity are really clear and easy to use. A great outdoor guide even if you take a car.

Now if the author would do a "BC Car Free: How to get to urban adventures in BC" book, I could get to urban activities in the same mode of transport and frame of mind...

These guys could concoct a recipe for woolly mammoth meatballs a la mode, and I'd be willing to try it. Talk about imaginative, tongue-massaging food! But the recipes need to be examined closely, particulary with regards to proportion. The amount of liquid called for in the ancho-bock smashers is excessive, as is the amount of salt in the butternut squash, granny smith apple soup. Despite these glaring errors, this was without a doubt THE BEST COOKBOOK I purchased last year. Twice!

This is one of, if not the best cookbook of the year. You don't have to be the world's best cook to enjoy it and create successful meals. And a great gift idea! Bon Appetit!

This tasty piece of literature invites you to open your soul take a deep breath and dive in! As you become saturated in it's contents you realize this is not just about cooking fearlessly this is about living fearlessly! Come up for air and then go deep to discover the intense splashes of color seasoned with just the right amount of humor make the flamboyant artwork as appetizing as its gastronomical counterparts! This coupled with amazing photography and damn good writing make this a fascinating read that is sure to stimulate your creative and digestive juices simultaneously! Katherine the Great

Legends of Texas is a wonderful little journey through the history of Texas Barbecue. Filled with anecdotes and recipes from several of Texas' most famous pitmasters, this book is quite an enjoyable and informative read. Many of the recipes actually look interesting enough to try. Some of these recipes won't likely be found in many other books, for example, barbacoa (cow head) or lengua (tongue), either because of the difficulty in obtaining the ingredients or because of their potential to nauseate the uninitiated in the ways of true Q. But these are the ones that I find most intriguing, and are the ones that I am most eager to try. While the stories are amusing, and the photos really help bring them to life, the recipes are definitely not for the novice. There are many conflicting methods and theories contained inside the book, and I believe that is intentional. Robb Walsh is not trying to pull one over on you, he is simply trying to be an objective writer and present all the possibilities so that the reader can make his/her own informed choices. For example, some pitmasters swear by wrapping a brisket in foil for the last few hours, while others claim it turns the brisket into an unappetizing mush (I fall into the latter camp). Someone who is just learning the fine art of Q could very easily become confused and discouraged by the wealth of conflicting information. I would advise learning at least the basics of Q before taking anything in this book to heart. You should have a firm grasp of how the Q process works, and know how you like your own Q first. Then this book will give you new ideas...you can simply discard any information that conflicts with your own personal experiences and go from there.

I grew up in S. Texas and BBQ was as much a part of the fabric of life as Tex-Mex food. In all those years of eating brisket off the butcher paper at Joe Cottens in Robstown, I never appreciated how they did it. Now I do. The simple recipes in the Legends book are not surprising (BBQ is basic stuff) but the descriptions about the various techniques, processes and variations demonstrates where the art really is.

I've "done et" at several of the joints mentioned in this book (Coopers in Llano is "killer")and many more like them on the city squares in small towns across the state and at the road side stands. It is interesting to me as a transplanted Texican to know how the differences in BBQ flavor and texture come to be. It has certainly given me some additional pointers to try on my next BBQ adventure.

The book is great for the cooking techniques, tips, and recipes alone. If you like Texas lore it's also great - I finally know why the tradition of serving BBQ on butcher paper exists.

One final thing - Anyone can cook good BBQ - I have even found some up here in Mid Atlantic - but don't go looking for anything close to BBQ in Oregon. They don't know lengua from a latke.

There are not many books which I enjoyed reading as much as I did "Legends of Texas Barbecue." That may be a strong statement to make, but I can't think of any other book I've read on any subject that I read and then re-read and then re-re-read like I did this book. At times I could not put it down.

I've had the great privilege of reviewing for you some fine books on barbecue. Two of the most recent reviews particularly stood out: "The Grand Barbecue" by Doug Worgul (reviewed last month) and "Celebrating Barbecue" by Dotty Griffith (reviewed two months ago). The former was a well-done history of barbecue that had a heavy Kansas City influence (Worgul writes for the "The Kansas City Star"). If ever there were to be a coffee table book on barbecue, this is it; the pictures and graphics within Worgul's book are wonderful and key to telling its story. The latter was a very well-written history of barbecue as a whole where Griffith's years of experience and research on the subject (she is the restaurant critic and former food editor of "The Dallas Morning News") are poured out on its pages. Bring the strong points of these two books together and you have "Legends of Texas Barbecue."

Your first impression of this book will most likely be the pictures. It's evident that author Robb Walsh, restaurant critic for the "Houston Press" and former editor-in-chief of "Chile Pepper" magazine, wanted to use these to help convey the historical slant of his book and the pictures alone nearly tell the story the Texas barbecue. You'll be amazed at the large number of pictures showing people cooking, eating and enjoying barbecue in various settings from long ago days, some dating back nearly 100 years. Walsh must have gone to great lengths to assemble this collection of historical photographs.

The structure of the book is typical of many of this sort. It begins with a very brief introduction and then a "warm up" chapter that sets up the stories to come and the obligatory explanation of cooking equipment, tools, fuels and methods. The book finds its pace in the second chapter - "The Sport of Barbecue" ­ where Walsh gives a look into competition barbecue. The chapter begins with Walsh explaining the subject and then finishing with several recipes from champion cookers.

It's a solid format and one that he follows for most of the rest of the book, through chapters on sauce and smoked meats and his excellent coverage of the different influences of Texas barbecue ­ the German meat markets of the mid-state, cowboy style of the west, Tex-Mex from the south and black urban styles from the state's large cities. Walsh also dedicates a chapter to the barbecue of Juneteenth, the festive holiday marking emancipation in Texas. There are 95 recipes in all ­ a lot for a book that reads more like a history text than a cook book.

Interspersed throughout the book are delightful sidebars entitled "Legends" and it is here that Walsh offers up interesting tidbits, bios on renowned Texas barbecuers and bits of other lore. He rounds out the book with brief sections of reference on Texas restaurants, barbecue cook-offs and associations, and a glossary.

It's a great read, and if you have any interest in Texas barbecue at all, I know you will enjoy this one, too. I'd say it's a worthy addition to your bookcase, but it will probably spend less time there and more time next to your favorite reading chair.

The narratives of memories from years past are wonderful additions to the recipes in this gem of a cookbook. I particularly appreciated the personal remarks by the Wilkes family about many of the recipes. Having grown up in the south myself, I continue to be amazed at the simplicity of southern cuisine (yes, it's cuisine!) while at the same time being so wonderfully sublime! I've found more recipes I want to try in this book than in any other I've bought in a long, long while.

I enjoyed many meals at Mrs. Wilkes Boardinghouse during my six year tenure in beautiful Savannah, GA. I can't tell you how the atmosphere and family-style serving add to these wonderful recipes. You wouldn't think they could get any better, but you'd just have to go there and see for yourself! The experience just takes you back to another time. You're seated at large tables with other folks who've waited in line (that wraps around the corner and down the block on most days) right along with you. Then they bring out the food (there's no ordering, everyone gets the same thing) and it's passed family-style around the table. There is nothing like it. I highly recommend a visit to Mrs. Wilkes Boardinghouse which is located on Jones Street (between Bull and Tattnal Streets) in the heart of the historic district.

I enjoy the stories interlaced with the recipes in this book. I am looking forward to making pies, macaroni and cheese, and many of the other wonderful recipes in this cookbook. I think new cooks would find the recipes easy to follow, and everyone would find the stories entertaining.