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Author: Huntley Dent
Publisher: Simon and Schuster
ISBN: 0671873024
Category : Cooking
Languages : en
Pages : 404
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Book Description
Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.
Author: Huntley Dent
Publisher: Simon and Schuster
ISBN: 0671873024
Category : Cooking
Languages : en
Pages : 404
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Book Description
Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.
Author:
Publisher: Gibbs Smith
ISBN: 9781423600183
Category : Cooking
Languages : en
Pages : 276
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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: Susan Topp Weber
Publisher: Gibbs Smith
ISBN: 142362338X
Category : History
Languages : en
Pages : 107
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Book Description
A celebration of Santa Fe's unique holiday traditions. Christmas in Santa Fe and northern New Mexico is full of enchantment, a rich cultural feast of Spanish, Anglo and Pueblo traditions. Susan Topp Weber chronicles the best of what the region has to offer during the long holiday season and combines them with intriguing stories and gorgeous photos. Susan Topp Weber has participated in the many events of Christmas in northern New Mexico for more than forty years. She has owned and operated Susan's Christmas Shop, just off the Plaza in Santa Fe, for more than thirty years. She is frequently asked to lecture about New Mexico Christmas traditions.
Author: Irene Barraza Sanchez
Publisher: UNM Press
ISBN: 9780826323866
Category : Cooking
Languages : en
Pages : 164
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Book Description
This bestselling complete cookbook on southwestern cookery is now available with the real cooks' favorite: a spiral binding.
Author: Gina Rae La Cerva
Publisher: Greystone Books Ltd
ISBN: 1771645342
Category : Social Science
Languages : en
Pages : 249
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Book Description
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: George H. Foster
Publisher: Taylor Trade Publications
ISBN: 1589793218
Category : Cooking
Languages : en
Pages : 208
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Book Description
Recipes from the original "In Harvey Service" column in the Santa Fe Railroad magazine and the employee magazine "Hospitality" published in the 1940s and 1950s intersperced with the history of the restaurants.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 56
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Book Description
Author: Harry Shapiro
Publisher: Gibbs Smith
ISBN: 1586858386
Category : Cooking
Languages : en
Pages : 160
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Book Description
A unique collection of 150 recipes for home-cooked meals from Santa Fe's popular eatery features a wide array of comfort-food with a Southwestern twist, including a range of breakfasts, soups, entres, salads, desserts, sides, vegetables, appetizers, and more, as well as such Roadhouse favorites as Catfish PoBoy and Turkey Meatloaf. Original.
Author: Joan Stromquist
Publisher: Treasure Chest Books
ISBN: 9780962280719
Category : Cooking
Languages : en
Pages : 177
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Book Description
Author: Joel B. Stein
Publisher:
ISBN: 9780615493824
Category : History
Languages : en
Pages : 0
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Book Description
A guide to historically significant places, events & things to do -- cover.
