The author of "All on the Grill" shares his brilliant barbecue wizardry with such dishes as Pork Loin with Garlic and Sage Rub, Chicken Breasts with a Tequila-Brown Sugar Mop, and Shrimp Fajitas. Includes 225 Southwestern recipes. 70 two-color illustrations.

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you'¬?re experiencing one of America'¬?s most dynamic regional cuisines.,Ä¢ Over 200,000 copies sold in hardcover.,Ä¢ Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients.

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe

Stephan Pyles is the undisputed master of contemporary Texas cuisine, with world-renowned restaurants in Dallas and Las Vegas, the best-selling books The New Texas Cuisine and New Tastes from Texas, and a hit show for public television. He has been praised by everyone from Paul Prudhomme and Craig Claiborne to "Gourmet and "Esquire, and is widely recognized as one of the most creative chefs in the United States. Now, in Southwestern Vegetarian, Stephan introduces us to a bold new take on two of the country's most popular culinary styles -- the regional specialties of the American Southwest and the natural splendor of vegetarian cooking. From Jalapeno-Cilantro Jelly or Red Chile Linguine with Pumpkin Seed Pesto to Southwestern Vegetable Paella or Smoked Tomato Pizza with Basil and Queso Fresco, every chapter features Stephan's special brand of innovation. Stephan also excels in reinterpretations of traditional dishes, whether it's the simplicity of a homemade Pico de Gallo or the perfect Wild Mushroom Risotto, or even a country-style soup such as Posole -- here spiced up with southern greens, chayote, dried cherries, and pecans. From a breakfast of Huevos Rancheros with Ancho-Roast Garlic Potatoes to a dessert of Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel, these dishes will make every meal, in every season, an unforgettable experience. The nearly 200 recipes are at once brilliantly inventive yet still accessible to the home cook. And although all can be prepared for a strict vegetarian, Stephan's approach is that vegetarian food is a cuisine, not a lifestyle -- and so he doesn't stifle the urge to toss in the occasional ingredientsuch as shrimp or chorizo sausage (optional, of course). With stunning photographs and a design that perfectly evoke the food, Southwestern Vegetarian is a sophisticated change of pace that opens a whole new approach to two increasingly popular cuisines.

If you thought that gourmet grilling was over your head think again. The host of the popular Southwestern TV show, The Sonoran Grill, Mad Coyote Joe, will have you creating meals that will dazzle your family and your friends. Complete with a list of tools and chile peppers. The Sonoran Grill can turn novice chefs into grilling experts. Here is a collection of more than 130 of the author's best recipes, from Cedar Plank-Roasted Fillet of Salmon to Almond Kahlua Flan, which will entice you to give up your conventional oven forever. So light the grill, invite some friends over, pour a few ice-cold margaritas, smell the chiles roasting over the mesquite charcoal, and wow some friends with a dinner that you thought was beyond your reach. Very soon the best restaurant in town will be in your own backyard!

Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”