The book concludes with a selection of recipes donated by some of the state�s best known citizens. Now you can make lentil soup the way Frank Waters does, atole � 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.
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