Lewis Publishing Company
The Food and Cooking Store

Regional: The Southwest

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh. Not every cookbook would include a recipe that begins, Dig a pit 3-feet-deep, 4-feet-wide, and 40-feet-long. But this is Texas and, given 300 pounds of brisket, there is no more invigorating an experience than this kind of open pit barbecuing as championed by Walsh in his collection of barbecue memoirs, trivia and history.

Southwest : The Beautiful Cookbook by Barbara P. Fenzl. Fenzl, food editor of Southwest Passages , who also runs the Les Gourmettes Cooking School in Phoenix, Ariz., and Kolpas ( Pasta Menus ) add a new regional volume to the "Beautiful" series.

Jane Butel's Southwestern Kitchen by Jane Butel, Mark Tucci (Illustrator). This very special Southwestern cookbook from the author of Hotter Than Hell includes authentic family recipes and innovative dishes using traditional ingredients. Recipes feature the basic techniques for preparing everything from quesadillas and salsas to chilis and tamales. Filled with the spice and flavor of the Southwest, here is a truly savory cookbook.

The Food of Sante Fe: Authentic Recipes from the American Southwest by Dave Dewitt, Nancy Gerlach.

Barbecue, Biscuits, and Beans: Chuckwagon Cooking by Bill Cauble, Cliff Teinert, Tommy Lee Jones, Watt Matthews Casey Jr. (Photographer). The colors of a genuine cowboy's life are captured in over 200 photos amd authentic chuck wagon cooking and Southwestern cuisine.The authors share their favorite recipes and trail side The authors share, over 170 recipes and trailside cooking tips

A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Grady Spears, Robb Walsh, James Evans. Reata is the name (after the ranch in the movie Giant) of the restaurant Spears opened in Alpine, TX?part of the trans-Pecos region?in early 1995; since then, he and his partner have opened another booming Reata in Forth Worth. Spears thought he wanted to be a modern cowboy, but he ended up in restaurants instead, where he serves hearty, satisfying dishes like Grilled Strip Steak with Cilantro Butter, Jalape?o Beef Stew, and Creamed Spinach with Texas Tarragon.

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