Food of Santa Fe (P/I) International
Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.
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. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
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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. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
- Mexican Corn Chowder from The Pink Adobe Restaurant
- Carne Adovada from Marie's New Mexican Kitchen
- Rack of Lamb with Heirloom Bean Ragout from Santecafe
- Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
- Red Corn Rubbed Chicken from Inn of the Anasazi
- Chilean Sea Bass Napoleon from La Casa Sena
- Taco-nolis from Cafe Pasqual's
Food of Santa Fe (P/I) International
Prepare the exciting and flavorful cuisine of the American Southwest with this easy-to-follow Santa Fe cookbook.
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. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
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. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients—rice, beans, squash and chiles—into mouthwatering new tex-mex dishes.
Authentic Southwestern recipes include:
- Mexican Corn Chowder from The Pink Adobe Restaurant
- Carne Adovada from Marie's New Mexican Kitchen
- Rack of Lamb with Heirloom Bean Ragout from Santecafe
- Orange-marinated Chicken Fajitas from Santa Fe School of Cooking
- Red Corn Rubbed Chicken from Inn of the Anasazi
- Chilean Sea Bass Napoleon from La Casa Sena
- Taco-nolis from Cafe Pasqual's
12.99
In Stock
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Food of Santa Fe (P/I) International
144
Food of Santa Fe (P/I) International
144
12.99
In Stock
Product Details
| ISBN-13: | 9781462916443 |
|---|---|
| Publisher: | Periplus Editions |
| Publication date: | 11/03/2015 |
| Series: | Food Of The World Cookbooks |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 144 |
| File size: | 12 MB |
| Note: | This product may take a few minutes to download. |
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