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 traditional Southwestern cuisine like tacos and burritos to flavorful and colorful combinations. Prepare Cilantro-Seared Eggplant with Sonoran Ratatouille, Black Bean and Roasted Corn Soup, Jalapeno Cheese Bread, and Poblano Chiles Stuffed with Pasta, Olives, and Sun-Dried Tomatoes without worry - all have been kitchen-tested for home use. Complete with nutritional information; hints on how to roast, toast, chop, peel, and even choose fresh chiles and other items; and a useful glossary, Vegetarian Southwest is bound to become one of your favorite healthy-eating cookbooks. | Vegetarian Southwest by Lon Walters, Paperback | Indigo Chapters