Southwest : Williams-Sonoma

From the freshest Dungeness crabs harvested in the Pacific Northwest to the juiciest blueberries picked in Maine, the New American cooking series celebrates the regional foods and culinary traditions of contemporary American cooking. This volume reflects the foods, recipes and ways of cooking that distinguish this region from the rest of the country. Today's Southwestern cuisine--with its signature chiles, earthy beans, and grilled meats is one of the country's most beloved regional fares. It reflects traditional Native American, European, and Mexican cuisines, as wells as the contemporary emphasis on the freshest local ingredients. This collection of 60 recipes, including Achiote Shrimp Tostadas, Texas Bowl o' Red, Chiles Rellenos with Carne Adovada, and Toasted Pinon Shortbread captures the appeal of this vast region.