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- 144 pages
- 6 hours of reading
More about the book
Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it - and an exciting cuisine to match. Today's hottest Santa Fe chefs are incorporating the region's staple ingredients - rice, beans, squash and chiles - into mouthwatering new dishes. The Food of Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and a glossary of unusual ingredients and illustrated how-to sections are also included.
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The food of Santa fe, Dave DeWitt
- Language
- Released
- 1998
- Binding
- (Hardcover)
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- Title
- The food of Santa fe
- Language
- English
- Authors
- Dave DeWitt
- Publisher
- Periplus Editions
- Released
- 1998
- Format
- Hardcover
- Pages
- 144
- ISBN10
- 9625932291
- ISBN13
- 9789625932293
- Series
- Rating
- 4.5 out of 5
- Description
- Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it - and an exciting cuisine to match. Today's hottest Santa Fe chefs are incorporating the region's staple ingredients - rice, beans, squash and chiles - into mouthwatering new dishes. The Food of Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and a glossary of unusual ingredients and illustrated how-to sections are also included.