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Santa Fe School Cooking: Flavors of the Southwest Paperback – Jul 14 2008

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Product Details

  • Paperback: 224 pages
  • Publisher: Gibbs Smith (July 14 2008)
  • Language: English
  • ISBN-10: 1423604709
  • ISBN-13: 978-1423604709
  • Product Dimensions: 21.6 x 1.9 x 25.4 cm
  • Shipping Weight: 1 Kg
  • Amazon Bestsellers Rank: #1,019,130 in Books (See Top 100 in Books)
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Product Description

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.

Inside This Book

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on (beta) 7 reviews
1 of 1 people found the following review helpful
Excellently written cookbook Aug. 31 2013
By Paulette Prochaska - Published on
Format: Paperback Verified Purchase
The recipes in this cookbook are very well written and one can be assured of a successful outcome. I have been disappointed in the quality of recipes in books that I have purchased in the past. Well done.
0 of 1 people found the following review helpful
This isn't just a Tex-Mex cookbook -- it raises New Mexican cooking to an entirely new level of cuisine. Jan. 5 2013
By Diana Y. - Published on
Format: Paperback Verified Purchase
The recipes are unique and detailed. They are centered on fresh ingredients and do not rely on 'cans of chilis or jars of salsa.
1 of 3 people found the following review helpful
Santa Fe School of Cooking Feb. 28 2010
By Jerry M. Foster - Published on
Format: Paperback Verified Purchase
This book has great recipes and great photos. I'd love to go to the school to further educate my southwestern cooking skills.
0 of 3 people found the following review helpful
Save your $, isn't worth it! Sept. 9 2014
Format: Paperback
Save your $, isn't worth it!
0 of 4 people found the following review helpful
Cookbook doesn't quite live up to the cuisine of the area Nov. 30 2012
By Andrea from Boston - Published on
Format: Paperback Verified Purchase
Having returned from my first trip to Sante Fe, I rushed to buy this cookbook as both a way to remember the richly tasty foods we ate, and to cook that way more myself. It just doesn't quite reflect the range and depth of flavors and excitement we experienced in person. The Cooking School itself was closed when I was there, as I went to visit and hoped to look around the bookstore in person.

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