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Southwest Flavors: Santa Fe School of Cooking
by Susan D. Curtis
Available from Amazon
$23.07
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Features
Hardcover: 224 pages
Publisher: Gibbs Smith, Publisher; 1 edition April 13, 2006
Language: English
ISBN-10: 1586856979
ISBN-13: 978-1586856977
Product Dimensions:
10.1 x 8.8 x 1 inches
Shipping Weight: 2.8 pounds
From Publishers Weekly
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. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
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.
Reader Reviews
We have always been fascinated by the cuisine of Santa Fe, a new age culinary vortex that attracts the most creative spirits in the food world. Like Cuban food, the Santa Fe style blends cooking modes and techniques from several cultures -- Spanish, Native American, Mexican, and Anglo -- to create a rich new cuisine. We enjoy the fresh new tastes and the vitality of the Santa Fe School of Cooking. Of course, Santa Fe cuisine is unlike Cuban cuisine in its celebration of the pepper in all of its varieties. Where Cuban food sticks to the mild side of the pepper world, cooking Santa Fe style allows us to really take a walk on the wild side with hot and spicy peppers. When we want to really spice things up in the kitchen, we really enjoy these recipes with their use of a dozen or more chiles that define Santa Fe cuisine. Somehow the authors of Southwest Cuisine have managed to create a style of "Haute Cuisine" without being pretentious, and that is an amazing accomplishment. No matter how sophisticated the dish, this is food that remains true to its more humble roots and never loses the earthiness and sincerity of its food origins. We enjoy rice and we have been making rice pudding for ages. The authors include a savory version of rice pudding that is a real treat! Other favorites include the orange cilantro salsa, cream cheese pie with pineapple coconut sauce, and a unique "lasagna" laced with smoky chipotle and a poblano pesto that is very original. The roasted pineapple salsa has also proved very popular at our house. We've tried it with the fiery turkey as suggested in the book, but it also works well with several of our own dishes -- at least for the more adventurous eaters in our circle. Southwest Flavors is an ideal book for people who enjoy entertaining with food. If you have a creative flair in the kitchen, this book will inspire you to think outside the box and will open up whole new pathways for your own creations. If you have been stuck in a less-than-creative food rut, this book will take you places you've never been before. With a clean look and excellent food photography, this book is a joy to cook with. Also recommended: Three Guys From Miami Cook Cuban, and Three Guys From Miami Celebrate Cuban.
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Southwest Flavors: Santa Fe School of Cooking
by Susan D. Curtis
Available from Amazon
$23.07
|
|
