Wednesday, December 2, 2015


Lone Star Literary Life Blog Tours 

Fresh and Nutritious Southwestern Cuisine
Angelina LaRue

Fresh and Healthy Southwestern Cuisine
Genre: Cookbook
# of pages: 192

Bright, full-flavored, subtle-yet-spicy Tex-Mex explosion!

Bright spices and clean finishes accent the unique and complex flavor profiles of the Southwest. Food columnist Angelina LaRue knows that cooking delicious and healthy food seems difficult at times, but her cookbook includes simple and easy recipes that will remind you why Tex-Mex is as popular as it is! Sometimes people describe Mexican food as heavy or unhealthy, and, yes, it may well be when it comes from a can. With LaRue’s inspiration and recipes such as “Oven-Fried Tomatillos with Asadero Cheese and Oregano Oil” and “Tex-Mex Cassoulet,” you too can turn normal Mexican dishes into updated specialties—simple to prepare, but with a zing of flavor!

About the book
The vibrant colors, earthy ingredients, and glorious aromas of Southwestern cuisine will sizzle right off the pages of this book and straight onto your table. The natural flavors are both savory and sweet, with simple ingredients that lend themselves to sauces, beverages, main dishes, meatless options, side dishes, snacks, and desserts.
Praise for the book
“Angelina’s spicy dishes just tickle me pink—fun and easy to cook, with fresh ingredients and a healthy heaping of chili peppers. Pass some more of those corn tortillas, please!”
Paula Deen, best-selling author of Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up
“An exciting and nutritious approach to Southwestern cuisine.”
Tom Perini, owner of Perini Ranch Steakhouse and author of Texas Cowboy Cooking
“This book is a must for your cookbook library. It’s obvious that Angelina has a passion for Southwestern cuisine. Her recipes are authentic, fresh, and party-friendly—perfect for your next casual get-together.”
Annette Joseph, Today show guest and author of Picture Perfect Parties
“The recipes Angelina has created are simple, fresh, stunningly beautiful and nutritious. She has poured her heart and soul into her first cookbook. Her love for food shines through in each page. I look forward to many nights around the table, enjoying dinner prepared out of The Whole Enchilada.”
Tara Royer Steele, The Pie Queen, owner of Royers Round Top Café and Royers Pie Haven

AMAZON   Pelican Publishing  B&N  IndieBound 

Describe your book in one sentence.
The vibrant colors and earthy ingredients in The Whole Enchilada come together to give you the natural flavors and glorious aromas that make up Southwestern cuisine!

What made you want to write this book?
While living in other areas around the country, I missed this type of food but could see most of the ingredients were readily available anywhere, so I began developing the recipes that make up The Whole Enchilada. They have been fueled by the pure beauty and nutrition of the ingredients, and some have come from preserving the details of family gatherings or great dining experiences over the years.  

What steps did you take to prepare for writing this book? Do you make all of the recipes yourself?
I do make all the recipes myself. Road trips around the region have played a big role in the creation of many of the recipes, while others have been prompted by the tastes and experiences from destinations across my home state like El Paso, Austin, San Antonio, and most importantly, tiny hole-in-the-wall locations that if you blink, you’d miss! Journeys to Arizona, Oklahoma, New Mexico, and Colorado have also added flavors to the recipes in this book.

How long did it take you, beginning of research to final product, to complete this book?
Although I had created many of the recipes prior to writing the proposal for the book, it still took 1 ½ to 2 years to complete.  That gave me time for testing my recipes, adding tips, and getting the stories down I wanted to tell.  We also gave particular care to the props, photography and design which added to the overall time to complete The Whole Enchilada.

What do you want people to take away from reading this book?
The primary thing I want people to take away from The Whole Enchilada is to know how special mealtime can be and how important it is, not only for nourishment, but for time spent together around the table. Nothing brings me as much joy as knowing I am providing a good meal for someone, and the time together in the kitchen is priceless!

What do you think most characterizes your writing?
I want to tell a story when I write about food.  One of the things I enjoyed most about developing The Whole Enchilada was helping tell a story in the photos, as well. I wanted to make sure The Whole Enchilada accurately depicted the cuisine, the region, and the culture.  I also try to write the way I would simply carry on a conversation with someone.

What was the hardest part of writing this book?
This project was one that is very personal to me and I wanted to make sure I poured every drop of love and knowledge into it I possibly could.  And I always want to be proud of what I write so attention to detail is demanding, but a must.  

What projects are you working on at the present?
I have a book started that tells of the excavations my father went on in Blanco Canyon, Texas.  I love the canyons in our area and there are some amazing stories to tell about the Battle of Blanco Canyon and when the area was first settled.
I continue to write weekly food columns and magazine articles which keep me hopping but it’s what I love to do.  And I recently interviewed Grabriele Corcos of Under the Tuscan “Gun” fame for a story; it was very exciting.  He is a NYT bestselling author.  He also hosts the cooking show “Extra Virgin” on the Cooking Channel / Food Network with his gorgeous wife, Debi Mazar.  I appreciate the concept they have for cooking with fresh ingredients and preventing as much waste as possible.

What do your plans for future projects include?
I definitely want to write more cookbooks – It’s an absolute passion of mine.  I always wanted to start a fresh market but writing about preparing fresh food helps fulfill my desire to do so in a different way and is very rewarding.

What advice would you give to writers just starting out?

Blogging is a fantastic way to get started.  Also contact small newspapers and tell them you will freelance for no charge!  It’s great experience and may lead to “paid” jobs.

Angela writes two weekly food columns, one for the Lubbock Avalanche Journal and the other is featured in the Idalou Beacon. She is a regular contributor for the Lubbock Magazine and formerly a Skirt! Setter / Blogger for Morris Publications. Angela also performs various cooking workshops and has been invited to judge cooking competitions. In addition, Angela is an aspiring food stylist and photographer.

blog tour services provided by

No comments:

Post a Comment