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Author : Clyde Casey
Publisher : University of New Mexico Press
ISBN 13 : 0826354173
Total Pages : 208 pages
Book Rating : 4.8/5 (263 download)
Download or read book New Mexico Cuisine written by Clyde Casey and published by University of New Mexico Press. This book was released on 2013 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: Santa Fe, New Mexico: Clear Light Publishing, 2009.
Author : Susan D Curtis
Publisher : Gibbs Smith
ISBN 13 : 142363814X
Total Pages : 120 pages
Book Rating : 4.4/5 (236 download)
Download or read book Santa Fe School of Cooking written by Susan D Curtis and published by Gibbs Smith. This book was released on 2015-06-24 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrating their 25th year, the Santa Fe School of Cooking is the expert on regional New Mexico cuisine. Each year through cooking classes, restaurant tours and special events, the school teaches thousands of culinary students how to create unique Southwest flavors using fresh local ingredients. Superb recipes and instruction from celebrity and guest chefs over the years make this a collectable cookbook. Classic recipes such as tortillas, enchiladas, sauces and salsas are sure to please, while new riffs using classic ingredients—such as Smoked Trout and Roasted Green Chile Quesadillas, Green Chile Mac & Cheese, Berry Pudding and Biscochitos—will delight beginning and experienced cooks alike. Susan Curtis founded the Santa Fe School of Cooking in 1989. Nicole Curtis Ammerman manages the school. Their previous books include Southwest Flavors and Salsas & Tacos, and the original Santa Fe School of Cooking Cookbook.
Author : Fabiola Cabeza de Baca Gilbert
Publisher :
ISBN 13 :
Total Pages : 112 pages
Book Rating : 4.A/5 ( download)
Download or read book The Good Life, New Mexico Traditions and Food written by Fabiola Cabeza de Baca Gilbert and published by . This book was released on 1982 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic work on traditional New Mexico life & cooking by Fabiola Cabeza de Baca Gilbert is the culmination of the author's thirty years of experience as a home economist with Spanish-speaking residents in northern New Mexico. The Good Life is in two parts. The first part is a series of stories that evoke the customs & traditions of an Hispanic family in New Mexico. The second part is a cookbook that includes the complete repertoire of native New Mexian food. Over 100 recipes are included -- dishes that have been adapted & tested for the contemporary cook.
Author : Gina Rae La Cerva
Publisher : Greystone Books Ltd
ISBN 13 : 1771645342
Total Pages : 240 pages
Book Rating : 4.7/5 (716 download)
Download or read book Feasting Wild written by Gina Rae La Cerva and published by Greystone Books Ltd. This book was released on 2020-05-26 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author : Cheryl Alters Jamison
Publisher :
ISBN 13 : 9780890135426
Total Pages : 0 pages
Book Rating : 4.1/5 (354 download)
Download or read book Tasting New Mexico written by Cheryl Alters Jamison and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers penetrating views of the richness of the basketmaking tradition of Southwestern tribes and the current revival of the art and the beauty of the baskets themselves.
Author : Susan Curtis
Publisher : Gibbs Smith
ISBN 13 : 9780879058739
Total Pages : 176 pages
Book Rating : 4.0/5 (587 download)
Download or read book The Santa Fe School of Cooking Cookbook written by Susan Curtis and published by Gibbs Smith. This book was released on 1998-08-01 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes beautiful recipes for southwestern cuisine.
Author : Fabiola Cabeza de Baca Gilbert
Publisher : GibbsSmith.ORM
ISBN 13 : 1423661400
Total Pages : 182 pages
Book Rating : 4.4/5 (236 download)
Download or read book Historic Cookery written by Fabiola Cabeza de Baca Gilbert and published by GibbsSmith.ORM. This book was released on 2019-05-21 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: The classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn’t the same as Mexican or Tex-Mex—instead, it’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.
Author : Clyde Casey
Publisher : University of New Mexico Press
ISBN 13 : 0826354157
Total Pages : 280 pages
Book Rating : 4.8/5 (263 download)
Download or read book Red Or Green written by Clyde Casey and published by University of New Mexico Press. This book was released on 2013 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published: Santa Fe, New Mexico: Clear Light Publishing, 2007.
Author : Lynn Nusom
Publisher : Phoenix, AZ, USA : Golden West Publishers
ISBN 13 :
Total Pages : 148 pages
Book Rating : 4.:/5 (318 download)
Download or read book New Mexico Cook Book written by Lynn Nusom and published by Phoenix, AZ, USA : Golden West Publishers. This book was released on 1990 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique book explores the age-old recipes that are rich with the heritage that is New Mexico. Influenced by Old Mexico, Santa Fe, Albuquerque, Taos, and many other styles...these recipes present a tantalizing taste of New Mexico.
Author : Gwen McKee
Publisher : Best of the Best Cookbook
ISBN 13 : 9780937552933
Total Pages : 0 pages
Book Rating : 4.5/5 (529 download)
Download or read book Best of the Best from New Mexico Cookbook written by Gwen McKee and published by Best of the Best Cookbook. This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each cookbook in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series contains favorite recipes submitted from the most popular cookbooks published in the state. The cookbooks are contributed by junior leagues, community organizations, popular restaurants, noted chefs, and just plain good cooks. From best-selling favorites to small community treasures, each contributing cookbook is featured in a catalog section that provides a description and ordering information -- a bonanza for anyone who collects cookbooks.Beautiful photographs, interesting facts, original illustrations and delicious recipes capture the special flavor of each state.
Author : Yolanda Ortiz y Pino
Publisher : Sunstone Press
ISBN 13 : 9780865342101
Total Pages : 36 pages
Book Rating : 4.3/5 (421 download)
Download or read book Original Native New Mexican Cooking written by Yolanda Ortiz y Pino and published by Sunstone Press. This book was released on 1993 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red and green chiles share the spotlight with delectable sweets in these easy-to-follow recipes. The reader will find many useful hints and interesting variations on familiar dishes, all happily perfected by generations of the Ortiz family. The Ortiz tradition of New Mexican cooking brought raves from patrons of La Mancha Restaurant in Galisteo, New Mexico and these family recipes are now shared with you in this collection of flavorful Southwestern dishes. "...the restaurant that had the most wonderful New Mexican food I've every tasted." -Los Angeles Times, "...such is the fame of these and other Ortiz dishes that visitors from all over the world made a detour to their restaurant from Santa Fe." -St. Louis Dispatch
Author : Daniel Hoyer
Publisher : Gibbs Smith
ISBN 13 : 1423609468
Total Pages : 220 pages
Book Rating : 4.4/5 (236 download)
Download or read book Culinary Mexico written by Daniel Hoyer and published by Gibbs Smith. This book was released on 2005-11-23 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the chef and author of Culinary Vietnam comes a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico’s rich history and myriad cultural influences are reflected in its food, which exposes a largely unexplored world of nuanced flavors and unique ingredients, as well as a wide range of cooking styles and techniques. Dismiss the old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be. Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier, the Pacific Coast, the Isthmus of Tehuantepec, the Central Crossroads, the Colonial Plains and Highlands, and the Yucatán Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this superb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico.
Author : Carolyn Graham
Publisher : University of New Mexico Press
ISBN 13 : 0826362486
Total Pages : 292 pages
Book Rating : 4.8/5 (263 download)
Download or read book New Mexico Food Trails written by Carolyn Graham and published by University of New Mexico Press. This book was released on 2021-04-15 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Mexico native and travel and food writer Carolyn Graham goes beyond the standard restaurant guide to detail her personal experiences traveling and eating around the state. The result is a distinctive road map of flavors, ingredients, and fusions that bring these New Mexico food trails to life. This guide is for those who are ready to hit the road and want to be informed about the places they are visiting. It’s for foodies, travelers, adventurers, and eaters who want to go beyond the online reviews to explore the culture and people of New Mexico through its cuisine. New Mexico Food Trails takes readers and road trippers on a tour of the state with their taste buds, through towns large and small, where cooks and chefs are putting their own spin on New Mexico’s most famous ingredients and dishes. Take a delicious journey to find and experience some of the best dishes, drinks, flavors, textures, and terroir in the Land of Enchantment.
Author : Lesley Tellez
Publisher : Hachette UK
ISBN 13 : 0857838113
Total Pages : 572 pages
Book Rating : 4.8/5 (578 download)
Download or read book Eat Mexico: Recipes from Mexico City's Streets, Markets and Fondas written by Lesley Tellez and published by Hachette UK. This book was released on 2019-06-17 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eat Mexico is a love letter to the intricate cuisine of Mexico City, written by a young journalist who lived and ate there for four years. It showcases food from the city's streets: the football-shaped, bean-stuffed corn tlacoyo, topped with cactus and salsa; the tortas bulging with turkey confit and a peppery herb called papalo; the beer-braised rabbit, slow-cooked until tender. The book ends on a personal note, with a chapter highlighting the creative, Mexican-inspired dishes - such as roasted poblano oatmeal - that Lesley cooks at home in New York with ingredients she discovered in Mexico. Ambitious cooks and armchair travellers alike will enjoy Lesley's Eat Mexico.
Author : Bill Esparza
Publisher : Prospect Park Books
ISBN 13 : 1945551011
Total Pages : 542 pages
Book Rating : 4.9/5 (455 download)
Download or read book L.A. Mexicano written by Bill Esparza and published by Prospect Park Books. This book was released on 2017-05-22 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.
Author : Cheryl Jamison
Publisher : Rowman & Littlefield
ISBN 13 : 1493009206
Total Pages : 243 pages
Book Rating : 4.4/5 (93 download)
Download or read book Rancho de Chimayo Cookbook written by Cheryl Jamison and published by Rowman & Littlefield. This book was released on 2014-05-06 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
Author : David Sterling
Publisher : University of Texas Press
ISBN 13 : 0292735812
Total Pages : 577 pages
Book Rating : 4.2/5 (927 download)
Download or read book Yucatán written by David Sterling and published by University of Texas Press. This book was released on 2014-03-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
