Santa Fe School Cooking Flavors of the Southwest: Flavors of the Southwest
In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hot spots. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks of Santa Fe-style cooking. Now anyone can share in the expertise of some of the Santa Fe area's top chefs with this new cookbook...
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For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.Susan Curtis, with her husband, David, founded the Santa Fe School of Cooking in 1989. She has coauthored several cookbooks, including Tacos and Salsas and Summer in Santa Fe. She has been on the board of directors of the Santa Fe Wine and Chile Fiesta for fifteen years. Nicole Curtis Ammerman grew up in Santa Fe and is a graduate of the University of Arizona. She handles day-to-day operations of the cooking school.
Flavors of the Southwest offers more than 100 recipes made easy for the home cook. The school's philosophy is that of buying fresh ingredients from farmers markets and local food artisans, using nature's bounty to create traditional recipes as well as menus for healthier eating. Bring together your own mix of Southwest flavors by following easy directions to create delicious appetizers, side dishes, soups, salads, main dishes, and desserts with a taste that's unmistakably Santa Fe.
Acknowledgments 8\ Foreword 11\ Introduction 15\ Chef Biographies 19\ Chiles 21\ Frequently Asked Questions 27\ Equipment 31\ Appetizers 32\ Soups and Salads 56\ Side dishes 88\ Main Dishes 110\ Desserts 164\ Odds and Ends 194\ Bibliography 211\ Typical CLasses at the Cooking School 212\ Sources for Southwestern Ingredients 213\ Index 216
