Author: Sheila MacNiven Cameron Publisher: University of New Mexico Press ISBN: 0826359590 Category : Cooking Languages : en Pages : 152
Book Description
This cookbook is a New Mexico classic. It features an assortment of recipes from the kitchens of New Mexico homes and restaurants, many of which have been featured in the pages of New Mexico Magazine. Inside you will learn how to prepare chile and how to build an horno as well as find recipes for traditional favorites including tortillas, guacamole, posole, biscochitos, sopaipillas, and sangria. Additionally, you will find dishes like fettine di manzo alla pizzaiola and moussaka alongside recipes for obscure regional specialties like Santa Clara Bread Pudding, High Country Pea Soup, Las Cruces Pecan Pralines, and Silver City Nuggets. Savor and share the joys of New Mexican cooking as you prepare more than one hundred dishes from across the state in this remarkable collection of outstanding recipes.
Author: Sheila MacNiven Cameron Publisher: ISBN: 9780937206027 Category : Cooking Languages : en Pages : 164
Book Description
Provides recipes for appetizers, soups, breads, side dishes, main courses, and desserts which reflect the best of traditional Indian and Spanish, as well as modern, cuisine.
Author: Publisher: Gibbs Smith ISBN: 9781423600183 Category : Cookery, America Languages : en Pages : 274
Book Description
For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook. Unique and delicious recipes from some of New Mexico's most renowned chefs reflect the balance of Santa Fe's cultures and lifestyle. Featuring recipes from the most renowned kitchens of New Mexico, including: Coyote Cafe--Mark Miller, proprietor and chef; Bradley Borchardt, chef El Farol--David Salazar, proprietor; James C. Caruso, chef Fuego Restaurant--Bouneou Maxime Harry's Roadhouse--Harry Shapiro, proprietor and author Jane Butel Cooking School--Jane Butel, proprietor and author Jinja Cafe--Lesley Allin, proprietor and chef Los Pinos Guest Ranch, Pecos--Alice M. McSweeney, proprietor and chef Osteria D'Assisi--Lino Pertusini, proprietor; F. Ventricini, chef Santa Fe School of Cooking--Nicole Ammerman Paula Lambert, author, The Cheese Lover's Cookbook and Guide The Museum of New Mexico Foundation is a private, nonprofit organization dedicated to the four museums and six historical state monuments that comprise the Museum of New Mexico. The Foundation promotes excellence at the Museum of New Mexico through effective fundraising, innovative entrepreneurial ventures, community collaboration, and essential support services. The Museum Foundation of New Mexico includes The Palace of the Governors, The Museum of Fine Arts Santa Fe, Museum of International Folk Art, and The Museum of Indian Arts and Culture.
Author: Publisher: University of New Mexico Press ISBN: 9780937206003 Category : Cooking Languages : en Pages : 147
Book Description
New Mexican cooking is unique to New Mexico. The stacked enchiladas topped with an egg & smothered in thick red sauce, the posole stew , rich & meaty, the green chile & blue corn tortillas--these are typically New Mexican dishes. New Mexico cooking was originally based on Pueblo Indian dishes & on the foods grown by these people--& not on the foods prepared by the Indians of Mexico. As time went on, there were influences from Mexico, France, Britain, & the Eastern Seaboard colonies. A number of the recipes in this book have appeared in past issues of New Mexico Magazine. Some come from the kitchens of New Mexico restaurants. Most, however, come from home kitchens.
Author: Lynn Nusom Publisher: Phoenix, AZ, USA : Golden West Publishers ISBN: Category : Cooking Languages : en Pages : 148
Book Description
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: 9780937552933 Category : Cooking Languages : en Pages : 0
Book Description
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: Stacey Meyer Publisher: Gibbs Smith ISBN: 1423610016 Category : Cooking Languages : en Pages : 218
Book Description
"A delectable showcase of the Big Easy's matchless art and cuisine, New Orleans Kitchens includes specialty recipes such as po'boys, etouffee, gumbo, jambalaya, and oysters on the half shell, as well as art from the most prominent local galleries and museums"--Page 2 of cover.
Author: Mely Martínez Publisher: Rock Point ISBN: 0760367728 Category : Cooking Languages : en Pages : 195
Book Description
Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen, featuring 85+ recipes for every meal and occasion.
Author: Anita Rodríguez Publisher: University of New Mexico Press ISBN: 0826356737 Category : Biography & Autobiography Languages : en Pages : 257
Book Description
This book of stories and recipes introduces two eccentric families that would never have eaten together, let alone exchanged recipes, but for the improbable marriage of the author’s parents: a nuevomexicano from Taos and a painter who came from Texas to New Mexico to study art. Recalling the good and the terrible cooks in her family, Anita Rodríguez also shares the complications of navigating a safe path among contradictory cultural perspectives. She takes us from the mountain villages of New Mexico in the 1940s to sipping mint juleps on the porch of a mansion in the South, and also on a prolonged pilgrimage to Mexico and back again to New Mexico. Accompanied by Rodríguez’s vibrant paintings—including scenes of people eating on fiesta nights and plastering an adobe church—Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives.
Author: Sheila MacNiven Cameron
Author: Sheila MacNiven Cameron
Author: 
Author: 
Author: Lynn Nusom
Author: Gwen McKee
Author: Stacey Meyer
Author: Clyde Casey
Author: Mely Martínez
Author: Anita Rodríguez