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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: Chile, Wines of New Mexico, Equipment to have, Techniques for cooking in the Southwest way, Bibliography of Suppliers and resources, Complete index, Recipes include: Appetizers, Side dishes, Accompaniments and sauces, Soups and salads, Main dishes & Desserts.
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