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Chow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico’s vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls!
|Product dimensions:||7.30(w) x 9.10(h) x 0.40(d)|
About the Author
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, DeWitt is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
Table of Contents
Foreword by Vicki Pozzebon Introduction 1 Chile Peppers: The Heart and Soul of the State 2 Farm-to-Table Seasonal Delights 3 Enchanting Cheeses 4 Exceptional Meats 5 Using Local Specialty Products 6 Brilliant Beverages 7 Nuts, Fruits, and Extraordinary Desserts Southwestern Cooking Terms and Ingredients New Mexico Food and Beverage Events New Mexico Farmers' Markets Recipe Contributors and Suppliers Recipes by Category Index
What People are Saying About This
“A delicious read for those of us who love the Land of Enchantment."
"Dave DeWitt takes us from roots to recipe with deliciously diverse tales of farmers, home cooks, chefs, and culinary entrepreneurs. Combined with photographs that capture the soil and soul of the local food economy, this is an inspiring portrait of place and palate."
“Dishing Up New Mexico is much more than exceptional and exotic recipes or a paean to the food-to-table phenomena. It is filled with brief vignettes of culinary styles and innovative entrepreneurs, and “peppered” with historical and cultural facts illustrative of many aspects of New Mexico’s unique agricultural heritage. Beautiful imagery combined with wonderful story telling make this book well worth owning.”
"I love that this fine portrait of New Mexican foods and flavors includes bits of history as well as profiles of producersalong with the mouthwatering recipes. After all, what would New Mexican food be without New Mexican farmers, salsa makers, cooks, wine-makers and all the rest. The dish, in fact, is a big one!"
"This beautiful and informative book is worth buying for thechapter on chile alone. Who knew there were chile popsicles? Dishing Up New Mexico belongs on your bookshelf and in your kitchen."
"New Mexico’s varied and abundant bumper crops are celebrated in these glorious, inspiring, tummy-rumbler recipes from the state’s most innovative chefs, local growers, and artisanal purveyors. Being a part of the solution has never been so tasty."
"There is no better guide to the Land of Enchantment than Dave DeWitt, who captures the spice and color of this beautiful region so well.This is a lively, well-researched book — I can’t wait to try the Green Chile–Pinon Ice Cream."
Most Helpful Customer Reviews
I'll let you in on a secret. Hot peppers and I do NOT get along. I've never been one to like my taste buds burnt off (I like to TASTE my food, and if my mouth is on fire, I'm not tasting anything!), but I had no problem using small amounts of hot peppers occasionally. I decided to make some stuffed pepper with Anaheim peppers (these are NOT considered hot peppers!) and spent the next 6-8 hours in agony with my hands on fire from cleaning and de-seeding them! That was a couple of years ago, so I'm just now getting to the point of being willing to work with peppers again--albeit with gloves, this time!--so I was thrilled at the opportunity to review this book. I'm still a little gun (or pepper) shy, so I haven't got into making my own chili sauce's yet, but I'm getting there! Starting small with Grilled Green Chile Polenta, can I just say YUM! On a nice, cold day nothing beats a great bowl of soup, so I decided to make the Creamy Green Chile-Chicken Soup for supper. While I was making it, I started to have my doubts. There was no seasoning other than the green chiles, a LITTLE salt, white pepper and oregano. (Note: I was not ready to dive into roasting and chopping my own chilies like the recipe called for, so I used a large can of diced green chiles in its place.) Ah, you should not doubt this gem of a recipe. It was AMAZING!! My oldest daughter’s first comment was, “You didn’t make enough of this!” Now, this does have a little spice to it if you’re not into spicy foods, but it is so worth it! I didn’t even offer it to my youngest as she is unable to deal with ANY spiciness, and it my 12 year old daughter didn’t finish hers as she said it was too spicy, but the rest of us loved it! This is a great cookbook with some amazing recipes in it. You should give it a try! I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.