Southwest Flavors: Santa Fe School of Cooking

Southwest Flavors: Santa Fe School of Cooking

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Overview

Southwest Flavors: Santa Fe School of Cooking by Susan D. Curtis, Nicole Curtis Ammerman

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 hotspots. For over fifteen years, visitors to Santa Fe have learned that the best meal you'll have in Santa Fe, you may have cooked on your own at this foodie landmark! Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. Now anyone can share in the expertise of the some of the Santa Fe area's top chefs with this new cookbook that features original recipes exemplifying traditional New Mexican, Spanish, and contemporary Southwestern cuisine of the region.

Chapters cover:

Chiles

Wines of New Mexico

Equipment to have

Techniques for cooking in the Southwest way

Bibliography

Suppliers and resources

Complete index

Recipes include:

Appetizers

Side dishes

Accompaniments and sauces

Soups and salads

Main dishes

Desserts

Product Details

ISBN-13: 9781586856977
Publisher: Smith, Gibbs Publisher
Publication date: 04/13/2006
Series: Southwest Flavor
Pages: 224
Product dimensions: 8.50(w) x 10.00(h) x 0.75(d)
Age Range: 18 Years

About the Author

Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.

Read an Excerpt

Cheese, Herb, and Ham Pastries

1 package (17.3 ounces) frozen puff pastry sheets, thawed

2 to 3 tablespoons Dijon or any other dark coarse-grain mustard

1/4 cup combination chopped fresh herbs such as thyme, parsley, basil, chives, and tarragon

1/2 pound thinly sliced ham (such as Black Forest, prosciutto, or coppa)

1/2 pound sliced Swiss, provolone, or Havarti cheese

1 egg, beaten

1 tablespoon cream

Lay one of the pastry sheets on a work surface. Spread with mustard, sprinkle on herbs, and then lay ham and cheese slices evenly on pastry, leaving 1/2-inch border on all sides. Top with second sheet of pastry and crimp edges. Make very light cuts on the diagonal about 1 inch apart on the pastry to form a diamond design. Make an egg wash by beating together the egg and cream. Brush pastry with egg wash and bake on a baking sheet lined with parchment paper or Silpat for 20 to 25 minutes at 425° F until golden and puffed. Remove from oven; cool 10 minutes before cutting into 2-inch squares.

Makes 8 servings (3 each)

Table of Contents

Contents

Acknowledgments

Foreword

Introduction

Staff photo and bios

Chiles

Frequently Asked Questions

Appetizers

Side dishes

Odds and Ends

Soups and salads

Main dishes

Desserts

The story of Mexican Vanilla

Equipment

Bibliography

Suppliers or resources

Index

Vignettes

Typical Class-Beginning of book

Lawrence Product Line, wildcrafting-farmers

Wines of New Mexico -entrée section

Farmers Market -Soups and Salads or Side Dishes

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