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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



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1 Burnside Cooking and Food- US Southwestern

Southwest Flavors: Santa Fe School of Cooking

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Southwest Flavors: Santa Fe School of Cooking Cover

 

Synopses & Reviews

Publisher Comments:

In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots. For over fifteen years, visitors to Santa Fe have learned that the best meal you'll have in Santa Fe, you may have cooked on your own at this foodie landmark Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. Now anyone can share in the expertise of the some of the Santa Fe area's top chefs with this new cookbook that features original recipes exemplifying traditional New Mexican, Spanish, and contemporary Southwestern cuisine of the region.

Chapters cover:

Chiles

Wines of New Mexico

Equipment to have

Techniques for cooking in the Southwest way

Bibliography

Suppliers and resources

Complete index

Recipes include:

Appetizers

Side dishes

Accompaniments and sauces

Soups and salads

Main dishes

Desserts

Review:

"Curtis, author of Santa Fe School of Cooking Cookbook and founder of the school, teams with daughter Nicole in this instructive and appetizing look at New Mexican cuisine. Drawing on recipes from the school, the pair pay proper homage to the chili, which features prominently in most recipes. They provide a list of their favorite types of chilis, introducing readers to the spicy, orange aji amarillo; the woodsy, dark red cascabel; and the sweet, smoked monta. Recipes for rice and salsa abound, but poultry, seafood, beef and pork dishes are also prevalent. Recipes range from classics, like the Spanish Tortilla, to the unusual, such as Stuffed Squash Blossoms with Fresh Tomato Sauce. New Mexican twists add flair to mundane dishes such as Southwestern Caesar Salad, which includes red chile croutons, and Dixon Apple Pie Tamales. The authors also offer helpful techniques for assembling tamales, making sopaipillas (light, fluffy fried dough) and working with nopales (cactus paddles). Throughout, they explore related topics such as 'wildcrafting,' New Mexican wines and Mexican vanilla. Particularly useful is the section listing sources for unusual and hard-to-find southwestern ingredients. Color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9781586856977
Subtitle:
Santa Fe School of Cooking
Author:
Curtis, Susan
Author:
Curtis, Susan D.
Author:
Ammerman, Nicole Curtis
Publisher:
Gibbs Smith Publishers
Subject:
Cookery, american
Subject:
Southwestern style
Subject:
Regional & Ethnic - American - Southwestern States
Copyright:
Publication Date:
April 2006
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
10.20x9.24x1.05 in. 2.84 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Southwestern

Southwest Flavors: Santa Fe School of Cooking Used Hardcover
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Product details 224 pages Gibbs Smith Publishers - English 9781586856977 Reviews:
"Publishers Weekly Review" by , "Curtis, author of Santa Fe School of Cooking Cookbook and founder of the school, teams with daughter Nicole in this instructive and appetizing look at New Mexican cuisine. Drawing on recipes from the school, the pair pay proper homage to the chili, which features prominently in most recipes. They provide a list of their favorite types of chilis, introducing readers to the spicy, orange aji amarillo; the woodsy, dark red cascabel; and the sweet, smoked monta. Recipes for rice and salsa abound, but poultry, seafood, beef and pork dishes are also prevalent. Recipes range from classics, like the Spanish Tortilla, to the unusual, such as Stuffed Squash Blossoms with Fresh Tomato Sauce. New Mexican twists add flair to mundane dishes such as Southwestern Caesar Salad, which includes red chile croutons, and Dixon Apple Pie Tamales. The authors also offer helpful techniques for assembling tamales, making sopaipillas (light, fluffy fried dough) and working with nopales (cactus paddles). Throughout, they explore related topics such as 'wildcrafting,' New Mexican wines and Mexican vanilla. Particularly useful is the section listing sources for unusual and hard-to-find southwestern ingredients. Color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
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