By Dave DeWitt, Nancy Gerlach
Nestled on the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the local American, Spanish, Mexican and Anglo-American settlers who outfitted it-and an exhilarating food to check. a few of today's most well-liked Santa Fe cooks are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe bargains the easiest of latest Mexico's conventional dishes and a sampling of today's cooking suggestions. Introductory essays give you the historic and geographical context of the delicacies, and glossaries of surprising constituents, in addition to illustrated how-to sections, are integrated.
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Extra info for Authentic Recipes from Santa Fe
33 knife. Lemon zester. COOKING WITH THE YOUNG CHEFS OF FRANCE 1. Carving fork. 2. 4. Chef's knife. 5. 7. Small paring knife. Carving knife. 3. Round-tipped slicing knife. Round sharpening steel. 6. Boning knife. 34 HORS-D'OEUVRE AMD SALADS Xerhaps the is that saying best thing that has happened to food recently menus have become unstructured, which is a way of that we can eat as we like. The hors-d'oeuvre which were once relegated to the beginning of rather formal meals can now be served generously enough to be the main course of the meal itself, or they can still be first courses with a main course to follow.
2. Pulling out the backbone. Chopping Chopping onions with a 28 chef's knife. UNUSUAL INGREDIENTS AND BASIC RECIPES AND TECHNIQUES EQUIPMENT 1. Large round enameled cast-iron casserole. 2. Small enameled 3. Small round enameled cast-iron casserole. cast- iron saucepan. 1. Enameled cast-iron saute pan. 2. 29 Oval enameled cast-iron casserole. COOKING WITH THE YOUNG CHEFS OF FRANCE 1. Perforated inner basket of couscoussiere, a special steamer traditionally used for couscous. 1. Earthenware 2. Aluminum terrine.
Round-tipped slicing knife. Round sharpening steel. 6. Boning knife. 34 HORS-D'OEUVRE AMD SALADS Xerhaps the is that saying best thing that has happened to food recently menus have become unstructured, which is a way of that we can eat as we like. The hors-d'oeuvre which were once relegated to the beginning of rather formal meals can now be served generously enough to be the main course of the meal itself, or they can still be first courses with a main course to follow. Salads are now universally accepted as first courses, but can also still be served after the main course if preferred.
Authentic Recipes from Santa Fe by Dave DeWitt, Nancy Gerlach