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 equipped itand a thrilling delicacies to compare. a few of contemporary most well-liked 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 red Adobe Restaurant
- Carne Adovada from Marie's New Mexican Kitchen
- Rack of Lamb with Heirloom Bean Ragout from Santecafe
- Orange-marinated poultry Fajitas from Santa Fe tuition of Cooking
- crimson Corn Rubbed poultry from hotel of the Anasazi
- Chilean Sea Bass Napoleon from los angeles 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 contemporary cooking suggestions. Introductory essays give you the historic and geographical context of the delicacies, and glossaries of bizarre elements, besides 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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Additional resources 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