When Historic Cookery first appeared in 1931 it may have been the earliest cookbook of New Mexican foods to be published, with heirloom recipes from the author's own family and others collected from villagers in northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America's love of native New Mexican foods.
"synopsis" may belong to another edition of this title.
Historic Cookery, which first appeared in 1931, may have been the earliest cookbook of New Mexican foods to be publisher. Many of the recipes were heirlooms from the author's family and others were collected from villagers in Northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America's love of native New Mexico foods. In traditional recipes there were no set rules for the preparation of food. The cook was expected to learn the recipes from her relatives. One of the great contributions of Historic Cookery is that for the first tine non-native cook was given exact amounts and measures for the preparation of New Mexican food. The author gives complete recipes for chile sauces, corn dishes, meats, cheese, eggs, and vegetables as well as salads, soups, breads, desserts, and beverages. Fabiola Cabeza de Baca Gilbert was born near Las Vegas, New Mexico in 1891. She was a noted educator, writer, and home economist.Excerpt. © Reprinted by permission. All rights reserved.:
Salas de Chile (Chil Sauces) Since many New Mexican dishes require a little chile sauce, it is appropriate to explain its preparation first. Ground or powdered chile may be purchased, but care must be taken that the product is pure. Sauce prepared from chile pods is more satisfactory. Chile Sauce--I (a)--3 T. fat 8 T. chile powder 2 T. flour 1 t. salt 1 clove chopped garlic 2 c. hot water Melt fat, add flour and garlic. Brown well. Add chile powder and blend. Slowly add water. Salt and cook until thick. (b)-- 24 chile pods 1 T. fat 1 qt. boiling water 1 T. minced onion 1 t. salt 1 clove chopped garlic 1 t. oregano Wash chile pods; remove stems, seeds, and white veins. Put in a kettle and pour boiling water over them. Cook until tender. Pass through a food mill or fruit press until all the pulp has been removed.
"About this title" may belong to another edition of this title.
Book Description Gibbs Smith, 1997. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110941270998
Book Description Gibbs Smith. PAPERBACK. Book Condition: New. 0941270998 New Condition. Bookseller Inventory # NEW7.0524129