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New Mexico Cook Bk Plastic Comb – Jul 1 1990


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Product Details

  • Plastic Comb: 144 pages
  • Publisher: Golden West Pub; Spi edition (July 1 1990)
  • Language: English
  • ISBN-10: 0914846485
  • ISBN-13: 978-0914846482
  • Product Dimensions: 0.6 x 15.2 x 21.6 cm
  • Shipping Weight: 159 g

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 5 reviews
8 of 10 people found the following review helpful
Best Little Cookbook You'll Ever Own April 28 2006
By M. Factor - Published on Amazon.com
Format: Plastic Comb
I lived in New Mexico for over 4 years, ate the food, and loved every minute of it. And while there I picked up this little gem of a cookbook, that I shouldn't even be telling everyone about, it's that good! If you like mexican cooking, new mexican cooking or even tex mex wannabe cooking, you'll love just about every recipe in here. The recipes are fairly simple, straightforward, and quite delicious. But shhhhhh, don't tell too many or I won't be able to get a replacement for my tattered book!
1 of 1 people found the following review helpful
NEW MEXICO COOK BOOK Oct. 13 2011
By Leila Acree - Published on Amazon.com
Format: Plastic Comb Verified Purchase
I lived in new mexico 20 years ago for thirty years and had lost some of the favorite receipes I treasured. Found them in this book at Amazon.com Thanks Amazon.
Chile makes everything better Jan. 1 2013
By Hatty Hanson - Published on Amazon.com
Format: Plastic Comb Verified Purchase
This little book packs lot of recipes, including old favorites (like carne adobada) and things I never would have thought of but am gonna HAVE to try (fried cantaloupe?). Most of the recipes are uncomplicated and feature good New Mexican ingredients like pinon nuts, blue corn, and chile! chile! chile!
10 of 17 people found the following review helpful
Can't imagine this is authentic...? Oct. 20 2006
By Vicki Chester - Published on Amazon.com
Format: Plastic Comb
While the recipes in this book are simple & easy to follow, and may even taste good, I have a hard time believing this is authentic New Mexico cooking. Somebody please correct me if I'm wrong, as I freely admit I've never been to New Mexico. To explain my disbelief, in Chapter Two, entitled "The Influence of Old Mexico on the food of New Mexico", the very first recipe, for Cheese Soup, contains Velveeta. Later in the same chapter, the Mexican Omelet calls for "jalapeno-flavored processed American cheese, cubed" and "red salsa, very hot". What?!?
0 of 1 people found the following review helpful
Let's cook New Mexico style Jan. 9 2009
By Nefret - Published on Amazon.com
Format: Plastic Comb Verified Purchase
Great recipes related to the New Mexico traditions. A lot of new ideas and combinations of ingredients.


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