Feast of Santa Fe: Cooking of the American Southwest Paperback – Nov 23 1993
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
Inside This Book(Learn More)
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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Top Customer Reviews
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.Read more ›
Most recent customer reviews
This is a splendid book that is both entertaining and informative. The advice on how to choose fresh, ripe produce is very helpful as many of the ingredients mentioned may be... Read morePublished on June 15 2001 by Stephanie E. Ladd
I have used this cookbook for over 5 years and I still find new things to try. Today I showed this book to my in-laws and they were so excited to see long forgotten recipies from... Read morePublished on Dec 31 2000 by Howard M Lopez