 | A WRITER'S WIT |
My Book World
LaRue, Angelina. The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine. Photography by Deborah Whitlaw Llewellyn. Gretna LA: Pelican, 2015.
Each month authors across a variety of disciplines read from their work to members of the Caprock Writers’ Alliance. I met Angelina LaRue the night of January 26, when she spoke about her new cookbook. I haven’t had an opportunity to prepare any of her recipes, but I also haven’t been this fired up about trying some new ones in a long time. Her dishes, accompanied by Llewellyn’s stunning photographs, will have your mouth watering in no time at all.
Angelina makes it clear that she prepares all her entrées using fresh ingredients. By her own admission, they vary from low-cal to high-cal, for those rare occasions when nothing else will do. She also includes a page of “Staples” any chef should keep on hand in order to prepare her cuisine, which originates from places like Arizona and New Mexico to Oklahoma and Colorado to right here in the Lone Star State itself.
Staples amount to three columns under the categories such as “Spices, Nuts, Seeds, and Flavorings,” “Fresh Produce,” “Dried Goods,” “Meat, Poultry, and Seafood,” and “Odds and Ends.” The average cook may already have as many as half or three-quarters of these ingredients on hand anyway, so don’t fret. You may only have to pick up a few items to prepare your selection. And now the only question is WHICH ONE TO CHOOSE?
PHOTOGRAPHS: Deborah Whitlaw Llewellyn
Each month authors across a variety of disciplines read from their work to members of the Caprock Writers’ Alliance. I met Angelina LaRue the night of January 26, when she spoke about her new cookbook. I haven’t had an opportunity to prepare any of her recipes, but I also haven’t been this fired up about trying some new ones in a long time. Her dishes, accompanied by Llewellyn’s stunning photographs, will have your mouth watering in no time at all.
Angelina makes it clear that she prepares all her entrées using fresh ingredients. By her own admission, they vary from low-cal to high-cal, for those rare occasions when nothing else will do. She also includes a page of “Staples” any chef should keep on hand in order to prepare her cuisine, which originates from places like Arizona and New Mexico to Oklahoma and Colorado to right here in the Lone Star State itself.
Staples amount to three columns under the categories such as “Spices, Nuts, Seeds, and Flavorings,” “Fresh Produce,” “Dried Goods,” “Meat, Poultry, and Seafood,” and “Odds and Ends.” The average cook may already have as many as half or three-quarters of these ingredients on hand anyway, so don’t fret. You may only have to pick up a few items to prepare your selection. And now the only question is WHICH ONE TO CHOOSE?
PHOTOGRAPHS: Deborah Whitlaw Llewellyn
Will it be Grilled Avocado Salsa? Cowboy Sweet Potato Casserole? Blackened Chicken Tacos? Roasted Pork Loin with Mole Amarillo? Will you begin the meal with Prickly Pear Margaritas? Or will you add a mouth-watering condiment like Three Melon Mango Salad?
Author LaRue Today's post is only an introduction LaRue's book. After I’ve made a few of her tantalizing recipes, I plan to blog once more about how good they are. The experienced cook can usually peruse a recipe and determine whether it is the same old or whether it appears to have a bit of pizzazz. That’s how confident I am that Ms. LaRue’s recipes are something to shout about.
So until next time, ¡Provecho! Bon appetit! Eat hardy, y’all!
NEXT TIME: My Book World
So until next time, ¡Provecho! Bon appetit! Eat hardy, y’all!
NEXT TIME: My Book World
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