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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 stateï¿½s cultures, many of them contributed by well-known New Mexico chefs. The recipe for refried beans comes from Philomenaï¿½s restaurant in Los Alamos: it is followed by instructions for preparing the world-famous chile served at the Owl Bar & Cafï¿½ 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 stateï¿½s best known citizens. Now you can make lentil soup the way Frank Waters does, atole ï¿½ 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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Book Description Univ of New Mexico Pr. Condition: New. Paperback. Worldwide shipping. FREE fast shipping inside USA (express 2-3 day delivery also available). Tracking service included. Ships from United States of America. Print on Demand. Seller Inventory # 0937206008
Book Description Jun 01, 1979. Condition: New. Never-used softcover in new condition, but with a trace of shelf-wear to covers. No marks or defects. Seller Inventory # Q7-8PTZ-CUZO
Book Description Univ of New Mexico Pr, 1979. Paperback. Condition: New. Never used!. Seller Inventory # P110937206008
Book Description Univ of New Mexico Pr. PAPERBACK. Condition: New. 0937206008 New Condition. Seller Inventory # NEW7.0520554