Southwest Flavors: Santa Fe School of Cooking
Susan Curtis & Nicole Ammerman, 2006, Gibbs M Smith, 224 pages, hardcover.
Interior & Dust Jacket Very Good Condition. Pages clean and bright, binding tight. So clean, obviously never used as a cookbook.
A sumptuous feast for the eye and stomach. Lovely photographs, great recipes. -Susan
For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.
Susan Curtis & Nicole Ammerman, 2006, Gibbs M Smith, 224 pages, hardcover.
Interior & Dust Jacket Very Good Condition. Pages clean and bright, binding tight. So clean, obviously never used as a cookbook.
A sumptuous feast for the eye and stomach. Lovely photographs, great recipes. -Susan
For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.
Susan Curtis & Nicole Ammerman, 2006, Gibbs M Smith, 224 pages, hardcover.
Interior & Dust Jacket Very Good Condition. Pages clean and bright, binding tight. So clean, obviously never used as a cookbook.
A sumptuous feast for the eye and stomach. Lovely photographs, great recipes. -Susan
For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.