Quantity: 1 available
Book Condition: Very Good
Discover how southwestern chefs are expanding the definition of Southwest cuisine, using vegetarian foods such as tofu and tempeh instead of meat, as well as shiitake and portobello mushrooms, sun-dried tomatoes, and balsamic vinegar. 191pp in great order indeed & the "Black beans and baked polenta with lime sour cream" is a real taste tickler. A great addition to your shelf/ves ( I hope it's the latter) - as per a mi-tshirt apron > "You can never have too many cookbooks."