by Lon Walters
For years vegetarians have recognized the bounty of ingredients produced in the Southwest.
Now, Vegetarian Southwest utilizes the abundant harvests native to the region like no cookbook has before.
With recipes collected from the region's most popular restaurants, where they have earned the praise of visitors and devoted patrons alike, this cookbook provides the chance to expand your culinary horizons beyond mundane tacos and burritos to flavorful and colorful combinations.
Prepare Cilantro-Seared Eggplant and Sonoran Ratatouille; Black Bean and Roasted Corn Soup; Jalapeno Cheese Bread; and Poblano Chiles Stuffed with Pasta.
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