Mexican History

The veteran major-general Winfield Scott and an upstart Robert E. Lee anchor Gone for Soldiers. Headstrong, brilliant, and generally distrustful of his less able subordinates, Scott leads the U.S. troops slowly and inevitably toward Mexico City, imparting martial lessons along the way. "The worst consequence of fighting a war is not if you lose, Mr. Lee," he sighs. "The worst thing you can do is win badly." Lee distinguishes himself throughout the campaign, his meticulous scouting and shrewd inferences winning both Scott's admiration and the jealousy of officers whose ambition surpasses their experience. Lee, too, frequently assesses his place in the hierarchy, but he--like Scott--remains more bemused than seduced by the glitter of fame.

This sympathy between the two men grows as Lee observes Scott embroiled in the distracting politics of war: officers salivating for promotion, enemies more preoccupied with saving face than lives, distant legislators issuing directives. If Gone for Soldiers occasionally bogs down during its many lengthy battle scenes, unexpected and delightful small touches arise nearly as often--the "capture" of Mexican leader Santa Anna's wooden leg or the chance encounter between Lee and a young Ulysses S. Grant. Duty-bound and humble, Lee cultivates a perpetual stoicism. "Now we're out here in some place God may not want us to be. It's hard to believe He is happy watching us fight a war," he muses, a sobering coda to the grim calculations of victory. --Ben Guterson

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In "Gone for Soldiers", Jeff shaara carries us back thirteen years before the momentous conflict he has so brilliantly chronicled, to a time when the Civil War's most familiar names are fighting for another cause, junior officers marching under the same flag in an unfamiliar land, experiencing combat for the first time in the Mexican-American War.

In March 1847, eight thousand soldiers land on the beaches of Vera Cruz, led by the army's commanding general, Winfield Scott -- a heroic veteran of the War of 1812, short-tempered, vain and nostalgic for the glories of his youth. At his right hand is Robert E. Lee, a forty-year-old engineer, a dignified, serious man who has never seen combat.

Scott leads his troops agaainst the imperious Mexican dictator General Atonio Lopez de Santa Ana, who arroganatly underestimates Scott and his army. The Americans soon learn about their enemy and themselves, as young men witness for the first time the horror of war. And while Scott weighs his own place in history, Lee the engineer becomes Lee the hero, the one man in Scott's command whose extraordinary destiny as a soldier is clear.

Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.

From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.

Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.

The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

Mexicocina takes you behind the doors of private homes, museums, resorts, and cooking schools for an insider's tour of the kitchens of Mexico. Awash in bright colors and bold designs, each kitchen features traditional Mexican artistry flavored with the owners' distinctive style. Here, stainless steel meets colorful talavera tile, and the humble comal grill is as essential as a sleek appliance. Priceless collections of ceramics sit side-by-side with everyday dishware. And San Pasqual Bail n, the patron saint of cooks and kitchens, blesses every last handmade copper kettle, clay pot, and wooden spoon.