Best from New Mexico Kitchens

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Best from New Mexico Kitchens

If you have ever wanted to duplicate the food from your favorite New Mexico restaurant in your kitchen, this book is for you. Probably the most unusual southwestern cookbook ever compiled, it features an assortment of recipes as eclectic as the stateÃ¯Â¿Â½s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from PhilomenaÃ¯Â¿Â½s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & CafÃ¯Â¿Â½ in San Antonio. Also represented are dishes like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia and the Pink Adobe, along with such obscure regional specialties as Hobbs barbecued ribs, Silver City sausage, and Carlsbad casserole.
The book concludes with a selection of recipes donated by some of the stateÃ¯Â¿Â½s best known citizens. Now you can make lentil soup the way Frank Waters does, atole Ã¯Â¿Â½ la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.

Country	USA
Author	Sheila MacNien Cameron
Binding	Paperback
EAN	9780937206003
Edition	0
ISBN	0937206008
Label	Univ of New Mexico Pr
Manufacturer	Univ of New Mexico Pr
NumberOfItems	1
PublicationDate	1979-06
Publisher	Univ of New Mexico Pr
SKU	ACAMP_book_new_0937206008
Studio	Univ of New Mexico Pr
ReleaseDate	0000-00-00

Best from New Mexico Kitchens

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