Southwestern Vegetarian

This is the second book by Chef Pyles and while the title states "vegetarian" there are a couple of recipes "Smoked Salmon with Horesradish Mashed Potatoes", "Crab Stuffed Avocados with Tortilla Gratin" and few other recipes that include cow and goat cheese probably as his diabolical master plan to convert some vegetarians, or not! I assure you that by omiting the protein from these recipes will still yield a delicious product. The rest of the recipes are simply an excellent repertoire of fruits and vegetable jams, jellies, chutneys, dressings, soups, salads, appetizers, entrees, muffins, bread, tortillas and desserts ranging from the time consuming to the easy-breasy. The book covers some of the recipes featured on his menu at Stephan Pyles in Dallas, Texas, and as a degreed culinarian who had the privilege to stage (and get paid for it!) with Chef Pyles at his restaurant, I can tell you that if you like to prepare some of the recipes featured on his menu at Stephan Pyles - buy the book. It is an indispensible resource to get to know and understand Chef Pyles's approach to Southwestern cuisine.

I decided to make 5 of Pyles' recipes - untested - for a dinner party. Risky, but the recipes sounded so good I thought I could pull it off. Each was exquisite - jicama-carrot salad, chiles rellenos, empanadas stuffed with squash, roasted vege quesadilla, and stuffed cabbage. The fiery tropical sauce was also great. I have a feeling ALL of the recipes will be good. I know I'll be progressing from front to back with this one. Okay, it was kind of funny in a vegetarian cookbook to have the author say, this goes really well with pork, or to suggest that chorizo sausage be added to something, but with recipes like these, who cares?

Another fine collection of recipes from Texas's most innovative chef. This time he turns his attention to the vegetables and produces a collection that will leave you lusting for a dream team vegetable plate. Porno for foodies.

The latest cook book by Stephan Pyles is one of the best vegetarian cook books I have ever read. And I am waiting for the week end to try to cook some of these incredible recipes. The memory of my visit to his Star Canyon restaurent in Dallas is still fresh in my mind. That was one of the best meals I have ever eaten in a restaurant. Those blue corn muffins with a touch a habernero peppers and garlic, and the chile rellenos were out of this world! And now all those and more recipes are in his book!!I am a Stephan Pyles fan- I have all of his cook books. The success of my Texas parties depend on his recipes for Pedernales River Chili, jalapneo corn bread,and chunky guacamole.In this book Stephan Pyles perfectly blends the flavors of the Lone Star state with the bounty of the great state's vegetables to make some terrific vegetarian dishes. And what more can a naturalized Texan and life long vegeratian ask for? Bravo!