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Feast of Santa Fe: Cooking of the American Southwest Paperback – Nov 23 1993


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Product Details

  • Paperback: 400 pages
  • Publisher: Simon & Schuster; Reprint edition (Nov. 23 1993)
  • Language: English
  • ISBN-10: 0671873024
  • ISBN-13: 978-0671873028
  • Product Dimensions: 15.5 x 2.8 x 23.5 cm
  • Shipping Weight: 567 g
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #722,100 in Books (See Top 100 in Books)

Inside This Book (Learn More)
First Sentence
Santa Fe, New Mexico, is a city of mixed cultures, and this cookbook contains recipes from each-Pueblo Indian, Spanish, Mexican, pioneer Anglo-American, as well as the cuisine of modern Santa Fe, which evolved from all of them. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews

By A Customer on Jan. 29 1997
Format: Paperback
Good Morning Pat,

Frozen Brick Chili is a concentrate that comes in 1 pound ingots. Lots of people simply add a little water to the concentrated chili. Various tomato products can be added.
If you don't take beans in your chili try the following *beans* as a side dish. <g>

This is kind of a homage and a book review and a recipe from one of the few cook books I like. _The Feast of Santa Fe -- Cooking of the American Southwest_ by Huntley Dent.

"PINTO, BLACK BEAN OR LENTIL SALAD

In Willa Cather's New Mexico novel, _Death Comes for the Archbishop_, gastronomic matters are distinctly placed in the shadow of spiritual ones, be we do learn at least of pinto bean salad....If you have avoided bean salads, particularly ones made from lentils, which are really the best of all, try the basic recipe given here. The beans are cooked until just done with a warm flavoring of cumin, bay leaf and pepper. They cool in the refrigerator for as long as you wish and are dressed and garnished at the last moment. The result is a far cry from the mushy marinated versions, invariably based upon canned goods, which are usually passed around as Southwestern pinto bean salad....

For 4 people:
1 cup dried pinto, kidney, or black beans, or 3/4 cup lentils
3 cups water
1 teaspoon salt
1 teaspoon whole cumin seed
1/4 teaspoon cracked black pepper
2 bay leaves
Olive oil to drizzle over the salad
Enough lettuce leaves for 4 servings....

Cooking the beans is simplicity itself and so little trouble, once you dispense with a long presoaking, that you will be happy to forget canned beans. Rinse the beans or lentils under cold water in a colander.
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By A Customer on Dec 17 1998
Format: Paperback
Dent has assembled a wide-ranging collection of Southwestern recipes, and his discussions of their history and derivation are often excellent. He's a pleasant writer to read, and even if you're not a "serious" cook the book is highly educational. His instructions are usually clear, although sometimes they're buried in a matrix of anecdotes that makes them difficult to follow. However, if you're looking for Santa Fe cooking as done by a native's abuelita (granny), this isn't quite it: some of the recipes bear little or no relation to the "standard" version. For instance, he tells you how to make carne adovada with pork chops, but here it's usually prepared as a stew of pork meat and red chile. And how can he discuss beans without mentioning "epazote," an herb widely grown in the Southwest and used as a mild seasoning and (ahem) anti-gas agent? In general, this is the best book I know of on Santa Fe cooking, but it's not 100% authentic.
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Format: Paperback
There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!
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By A Customer on Feb. 10 2000
Format: Paperback
This is only cookbook that I have ever sat down and read cover to cover, like a novel. It is so rich in culture, entertaining, and mouth-watering, I simply couldn't put it down. I have enjoyed the recipes, and especially appreciate how they work out when followed correctly. I absolutely recommend this book for anyone who loves the cuisine of the Santa Fe region!
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