The Good Life PDF Download

Author: Fabiola Cabeza de Baca Gilbert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 56

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Book Description
Historic Cookery, which first appeared in 1931, may have been the earliest cookbook of New Mexican foods to be publisher. Many of the recipes were heirlooms from the author's family and others were collected from villagers in Northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America's love of native New Mexico foods. In traditional recipes there were no set rules for the preparation of food. The cook was expected to learn the recipes from her relatives. One of the great contributions of Historic Cookery is that for the first tine non-native cook was given exact amounts and measures for the preparation of New Mexican food. The author gives complete recipes for chile sauces, corn dishes, meats, cheese, eggs, and vegetables as well as salads, soups, breads, desserts, and beverages. Fabiola Cabeza de Baca Gilbert was born near Las Vegas, New Mexico in 1891. She was a noted educator, writer, and home economist.

Author: Fabiola Cabeza de Baca Gilbert
Publisher:
ISBN:
Category : Cookery, Mexican
Languages : en
Pages : 120

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Book Description

Author: Fabiola Cabeza
Publisher:
ISBN: 9780890134801
Category : Cooking
Languages : en
Pages : 0

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Book Description
This classic work on traditional New Mexico life and cooking is now available in an illustrated edition featuring over eighty recipes representing he culinary essence of Northern New Mexico kitchens. Evoking the customs of Hispano family life, home economist and folklorist Fabiola Cabeza de Baca Gilbert preserves her native traditions while imparting to today's cooks kitchen-tested dishes adapted for the modern kitchen.

Author: Ted Alling
Publisher: Issara Kaavinsupon
ISBN:
Category : Cooking
Languages : en
Pages : 66

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Book Description
Are you interested in enjoying delicious foods of New Mexico Cuisine? You are at a right place because this book has 25 New Mexican recipes. Ingredients of these recipes are available in the market. You can shop chile, beans, butter, meat and various other ingredients from the supermarket. If you are interested in throwing a Mexican-themed party, you should read this book. There are special soups and stews in this book that are really delicious. You should buy fresh and high-quality ingredients to enjoy the authentic taste of New Mexico. This food has a wagon, Mediterranean, French, Mexican and Cowboy influence. This book has 25 recipes given for your assistance. You will learn a little about the New Mexico History because this cuisine has an interesting story behind it. This book offers: - New Mexico Chile and Sauces - Pasta, Rice, and Salads - Enjoy Main and Side Dishes of New Mexico - New Mexico Dessert Recipes Download this New Mexico Cookbook and try all recipes given in this book with complete details and images. You can substitute some ingredients as per your convenience.

Author: Clyde Casey
Publisher: UNM Press
ISBN: 0826354181
Category : Cooking
Languages : en
Pages : 209

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Book Description
Winner of the 2010 New Mexico Book Award for Best Cookbook Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey’s Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes. Casey includes dozens of quick recipes designed for the convenience of the modern cook as well as traditional recipes that require more time and patience for those looking for a bit of challenge. Along with the recipes, Casey includes engaging notes on one of the most unique histories and cultures in the United States.

Author: Fabiola Cabeza de Baca Gilbert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 112

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Book Description
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: Cleofas M. Jaramillo
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 48

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Book Description
Reprint of the rare Seton Village Press cookbook with 75 delicious old-time N.M. Spanishrecipes. Additional material on Se�ora Jaramillo, traditional foodways in 19th-centurynorthern N.M., picking pi�ons, chiles.

Author: Yolanda Ortiz y Pino
Publisher: Sunstone Press
ISBN: 9780865342101
Category : Cookery
Languages : en
Pages : 36

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Book Description
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: Janet Long-Solis
Publisher: Bloomsbury Publishing USA
ISBN: 0313062307
Category : Social Science
Languages : en
Pages : 218

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Book Description
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century—when the Spaniards introduced new foodstuffs, adding variety to the diet—and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.

Author: Andrea Lawson Gray
Publisher: AltaMira Press
ISBN: 0759122830
Category : Cooking
Languages : en
Pages : 413

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Book Description
Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.