By Dave Dewitt,Nancy Gerlach
Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who outfitted itand an exhilarating food to compare. a few of latest preferred Santa Fe cooks are incorporating the region's staple ingredientsrice, beans, squash and chilesinto mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
- Mexican Corn Chowder from The purple Adobe Restaurant
- Carne Adovada from Marie's New Mexican Kitchen
- Rack of Lamb with Heirloom Bean Ragout from Santecafe
- Orange-marinated chook Fajitas from Santa Fe university of Cooking
- purple Corn Rubbed chook from lodge of the Anasazi
- Chilean Sea Bass Napoleon from l. a. Casa Sena
- Taco-nolis from Cafe Pasqual's
Food of Santa Fe deals the easiest of Southwest cooking, New Mexico's conventional dishes, and a sampling of modern-day cooking recommendations. Introductory essays give you the historic and geographical context of the food, and glossaries of bizarre elements, in addition to illustrated how-to sections, are included.
Read or Download Food of Santa Fe (P/I) International (Food of the World Cookbooks) PDF
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Extra info for Food of Santa Fe (P/I) International (Food of the World Cookbooks)
Food of Santa Fe (P/I) International (Food of the World Cookbooks) by Dave Dewitt,Nancy Gerlach