Food of Santa Fe (P/I) International

Nonfiction, Food & Drink, International, Mexican, USA, Quick & Easy
Cover of the book Food of Santa Fe (P/I) International by Nancy Gerlach, Dave Dewitt, Tuttle Publishing
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Author: Nancy Gerlach, Dave Dewitt ISBN: 9781462916443
Publisher: Tuttle Publishing Publication: November 3, 2015
Imprint: Periplus Editions Language: English
Author: Nancy Gerlach, Dave Dewitt
ISBN: 9781462916443
Publisher: Tuttle Publishing
Publication: November 3, 2015
Imprint: Periplus Editions
Language: English

Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new tex-mex dishes.

Authentic Southwestern recipes include:

  • Mexican Corn Chowder from The Pink Adobe Restaurant
  • Carne Adovada from Marie's New Mexican Kitchen
  • Rack of Lamb with Heirloom Bean Ragout from Santecafe
  • Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
  • Red Corn Rubbed Chicken from Inn of the Anasazi
  • Chilean Sea Bass Napoleon from La Casa Sena
  • Taco-nolis from Cafe Pasqual's

Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Prepare the exiting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new tex-mex dishes.

Authentic Southwestern recipes include:

Food of Santa Fe offers the best of Southwest cooking, New Mexico's traditional dishes, and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.

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