Southwestern Vegetarian

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.

STEPHAN PYLES, a fifth-generation Texan, is the winner of the 1991 James Beard Foundation's inaugural award as Best Chef in America, Southwest. In addition to his Dallas restaurants -- Star Canyon, AquaKnox, and Fishbowl -- Stephan has also opened Taqueria Cañonita and a second Star Canyon in Las Vegas. He is the star of the PBS series New Tastes from Texas and is the author of the series' two companion cookbooks of the same name (Clarkson Potter, 1998 and 1999), as well as the author of The New Texas Cuisine and coauthor of Tamales. He is also a founding board member of Share Our Strength, the international hunger-relief organization, which awarded him the Humanitarian of the Year Award in 1998. Born in Big Spring, Texas, Stephan now lives in Dallas.

JOHN HARRISSON has coauthored more than twenty cookbooks with such culinary luminaries as Douglas Rodriguez, Norman Van Aken, and Mark Miller, as well as multiple books with Omaha Steaks. Born in England, he now lives in Hawaii.