Southwestern Vegetarian by Stephan Pyles and John Harrisson

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  • Risotto and corn chile rellenos

    • Dcampos on July 04, 2020

      I made both sauces. Smeared the black bean sauce on the bottom of the plate, topped with the Chile relleno and drizzled with the fiery fruit sauce. I will make this again. For the non-vegetarians, I will serve some grilled shrimp. This was very flavorful.

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  • ISBN 10 0609601180
  • ISBN 13 9780609601181
  • Published Jan 25 2001
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

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 Jalapeño-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 ingredient such 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.

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