This is a fun book. However, unless you have time and access to a Mexican market, it may be difficult to prepare some of the dishes. The few I've made have been well worth the effort, and I have enjoyed reading it.

This cookbook offers some of the most delectable dishes in the Southwest. Written in easy to use recipes--easy to follow and never fail. We have prepared at least one meal a week since receiving the book, and haven't found one we didn't like yet! Even inexperienced cooks will find it easy to cook from--try it, now!

I have had trouble finding a Southwestern cookbook that either doesn't oversimplify the ingredient list, or was so authentic that I was afraid to commit the time necessary to try a recipe. This book strikes a nice balance.

Light up the grill and enjoy the bold tastes of Southwest cooking! The Peppery Poblano-Stuffed Rib Eye Steaks and the Grilled Porterhouse with Roquefort-Toasted Pecan Butter were both winners. Depending on what area of country you live, some of the ingredients may be hard to find but are worth seeking out. Several of the recipes are easy to follow and others require more planning and time to prepare. The author includes a chapter on Grilling - Southwestern style with fuels, tools, tips & techniques. The Salsa, Sauces and Condiments was another gem, including recipes for Chipotle-Peanut Barbecue Sauce and a Grill-Roasted Green Chile Tarter Sauce for seafood or chicken. If you are looking for a great new tex-mex collection for summer entertaining - buy this book!

I purchased this cookbook about three weeks ago and can not put it down. As you can tell by the title, this book contains some the most bold and exciting Southwestern Grill recipes you can find. I had never been a fan of pumpkin seeds before but I fixed the Spiced Pepitas and they were gone within minutes. From the Cumin Tuna Steaks with Lime Cream and Salsa to the to the Grilled Salmon Steaks with Chipotle Cream Sauce, your taste buds will explode. This cookbook is very easy to follow but there is one draw back. Many on the ingredients used in these recipes are hard to find. It has been an adventure searching for them in Atlanta, Georgia but my quest has been successful with all of the multi cultural grocery stores we now have in town. If you have trouble finding the ingredient in your town or region, Mr. McLaughlin provides some online web sites that you can order them from. This cookbook is broken down into eleven chapters. The first being appetizers with recipes from the before mentioned Pumpkin Seeds to Grilled Eggplant Dip to Chipotle-Barbecued Shrimp with Goat Cream Cheese. The second chapter covers hand held foods and has some of the most exciting taco recipes around. The next chapter covers main dishes with favorites such as Grilled Tamarind Chicken and Salpicon of Grilled-Smoked Brisket. The fourth chapter dives into shellfish with spine tingling dishes such as Grilled Split Lobster with Lime Aioli to Jalapeno-Cilantro Scallop Skewers. Next this cookbook covers poultry dishes from Crisp Lime-Marinated Grilled Chicken to Chipotle-Rubbed Turkey T-bones with Salsa Verde. Mr. McLaughlin next chapter has a wide variety on fabulous meat recipes from Baby Back Ribs with Chipotle-Peanut Barbecue Sauce to Marinated Flank Steak with Cilantro-Parsley Vinaigrette. Next the vegetables are covered in detail from Smokey Grilled Corn on the Cob to Citrus Slaw. The next two chapters cover deserts and cocktails, which I have not personally worked with but they look awesome. The final two chapters are by far my favorites, the first dealing with Salsas and Sauces and the last a must, The Southwest Pantry. The Salsas and Sauces can be used with many of the recipes in this cookbook but can also be used with other grilled dishes from other cookbooks. Last night I used the Chipotle Cream Sauce with a Grilled Sea Bass recipe from The Barbecue Bible . The last chapter gives a through explanation of what you need to stock in your Southwest Pantry. You get a through explanation of common fresh chilies such as jalapenos, anaheims, poblanos, and habaneros. The author then covers the dried chilies from ancho, guajillo, cascabel, arbol, and my favorite chipotle. This book is a must for anyone who enjoys grilling out and exciting their friends and family with exhilarating and bold presentations of various foods.

Michael McLaughlin's latest work is another winner. He takes us beyond the usual barbecue fare to a higher level, with a tangy, tasty Southwestern twist. (Fear not, though--there are also plenty of recipes here for those who prefer meals a little more on the mild side!) One of my favorites recipes is the one for Grilled Fish Tacos with Citrus Slaw--I put it together on a cold January day, and it was delicious. The Lime Cream Sauce, used in many recipes, is simple to make, and keeps well in a plastic squirt bottle in the fridge, thus enabling the cook to zip up a variety of other dishes with little effort. Another great entry is Chili Meatballs with Hot Jelly Pepper Dipping Sauce--a marvelous new take on the old cocktail meatballs that were glazed with a chili sauce/grape jelly mixture! The Sweet Potato-Corn Salad with Honey-Mustard Dressing is fantastic whether you use the grill or one of the alternative prep methods. McLaughlin offers a variety of beverage and dessert recipes as well, along with suggestions for pairing up different entries into a well-planned meal or party. Sidebars discuss some of the ingredients unique to Southwest cooking, and offer practical hints for distinguishing between good, better, and best--as well as what should be avoided. As usual, McLaughlin's warm writing style comes through on each and every page. This is a must-have for anyone who would like to prepare something more interesting than just grilled burgers & chicken breasts, regardless of the season.

All SAS students should read this book to get some insight into JWO!

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I can honestly say that I have not read J-Wo's book yet, but I will for sure because it's gotta be totally good. i am also going to purchase: This Book is for All Kids but Especially My Sister Libby. libby died- by jack simon who is also known as breakfastclub and is dairyman88's boyfriend.
Anyways good luck reading this book. i totally recommend it just becuase J-Wo is the author.

Although i have yet to read this book- J. Works (J-wo) is the coolest man ever. GO J-WO!

Brown's book provides a good overview of biotic communities in an easy to understand and organized format. It serves as an excellent introduction to plant communities of the Southwest, with secondary references to animal populations. The drawback is that all references to elevation and precipitation are in metric units with no parenthetic conversion to feet and inches.

This book is the baseline reference for any naturalist seeking to better understand the southwestern landscape. I refer to mine often. Be sure to get the companion map.

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.

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.

This book is just what the title implies, a collection of photographs and a roster of Cotton Belt locomotives. The St. Louis Southwestern (the corporate name for the Cotton Belt) has a long and distinguished history and Strapac shows the equipment that made the trains go. The text is detailed, photo reproduction good, and the captions informative. Students of locomotive development and how the SSW fit into the larger SP family will find much of interest here.

This book is a MUST HAVE for all Cotton Belt History Buffs and Railroad Modelers. Very informative and chock full of great photos and write-ups. Wish I had bought it long ago!

I've been an amateur breadmaker for years, but tend to bake irregularly because of the effort involved. No more! Mark Miller's recipes for bread both plain and exotic, healthful and richly delicious, have rekindled my enthusiasm for bread. I'm baking almost all my own bread now and making breakfast and lunch special occasions. From genuine sourdough, comforting cornbreads, spicy cheesey flatbreads and foccacia, to tempting quickbreads and breakfast treats (try Cream Cheese and Blueberry Bread, or Scottish Scones with honey, cream and Drambuie) No tedious copying of recipes from a library book this time: there are so many delicious recipes (and I've tried a lot of them) that I need to buy this book!

This is chock full of wonderful recipes. Not one that we've tried has disappointed. A batch of Blue Corn-Maple Muffins never lasts long in our house. Nothing out of this book ever does.

This slender New Mexico promotion book has 3 aspects: 1) Recipes for salsa, dips, marinades etc. These are pretty good. 2) Narrative introduction to each recipe. These are pretty silly, but you can overlook them. 3) Full page photographs almost every other page. These are mostly luminous, though the shots of people's kitchens sometimes are a little hard to see. Summary: nice recipes, but realize you are mostly getting a picture book.

Finally, someone brought back this great title. Excellent recipes that cover lots of the fiery uses for peppers.

I can just hear the theme music from "Bonanza" as I leaf through the recipes in these books. Hard-working cowpokes will adore these authentic recipes from the American West.

How to Win a Cowboy's Heart is beautifully illustrated with black-and-white drawings from Western kitchens. Images of cowboy boots, horses, and rib-eye steaks decorate the recipes. This book, written for "Calicos" includes a handy Shopping Guide, and is organized by time of day. The chapters include: Good Morning Dear: Starting Off Right, Hungry By Noon: Western Dinner and Lunchtime Treats, Evening Shadows: Quiet Suppers at Home, and Red Letter Days: Memories to Share.

The recipe for Scalloped Potatoes on page 91 is remarkably similar to my own recipe. Who knew this New England baker was really a cowboy cook? The recipe includes a list of ingredients and step-by-step instructions on how to prepare the recipe. At the bottom of the page, there is a variation which suggests adding cheese to the recipe. The recipe is illustrated with a Pelham bit for a horses' bridle. Opposite the recipe is an article on how to impress the in-laws!

The recipes are varied and surprising. From Green Chili Grits to Hay and Straw to Ham Steaks and Red-Eye Gravy, you are sure to find an adventure for your taste buds in this entertaining book. The nutritional information was wisely left out of this book, with the liberal use of butter, cream, and red meats, check your cholesterol at the door!

Charmingly written and delightfully illustrated cookbook. Not exactly fat-free, but delicious! The content from a cowboy-romantic point of view makes this a fresh addition to any cook's library and a bunkhouse must!

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.

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.

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.