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Santa Fe School Of Cooking Hardcover – Oct 1 1995


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Product Details

  • Hardcover: 176 pages
  • Publisher: Gibbs Smith (October 1995)
  • Language: English
  • ISBN-10: 0879056193
  • ISBN-13: 978-0879056193
  • Product Dimensions: 25.9 x 22.4 x 1.5 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #3,078,103 in Books (See Top 100 in Books)


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First Sentence
The Santa Fe School of Cooking, opened in 1989, blends the traditions, lore, and flavors of the Southwest to offer guests a relaxed approach to learning about northern New Mexico's unique regional cuisine. 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

Format: Paperback
This useful book combines contemporary cuisine with its emphasis on color, freshness and health (lime marinated grilled salmon, quesadillas with goat cheese and roasted peppers, jicama salad with watercress, radish and chiles) with hearty traditional foods (enchiladas suizas with tomatillo and cilantro salsa, green chile and cabbage soup with sausage, chiles rellenos, black bean soup).
Curtis, owner of the school, scatters cooking tips throughout the book, paired with appropriate recipes - describing the character and history of blue corn with blue corn pancakes, giving the traditional version of carne adovada, a pork stew, along with the school version, using a comal (griddle) for making tortillas. Illustrated with Santa Fe scenes, gardens, ingredients and dishes, this is a festive book chock full of detail.
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Format: Hardcover
This is a super introduction to the habit-forming, varied cuisine of New Mexico! The recipes are tested in the Cooking School, so you can be sure that they are workable. Since I have attended three classes at the school, it is with confidence that I recommend this book. The recipe for New Mexican Green Chile and Cabbage Soup with Sausage alone is worth the price! There is a good list of sources for Southwestern ingredients in the back. My only criticism is that I find the layout of the index to be confusing.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 13 reviews
24 of 24 people found the following review helpful
Wonderful introduction to the world of New Mexico's cuisine! Jan. 30 1999
By A Customer - Published on Amazon.com
Format: Hardcover
This is a super introduction to the habit-forming, varied cuisine of New Mexico! The recipes are tested in the Cooking School, so you can be sure that they are workable. Since I have attended three classes at the school, it is with confidence that I recommend this book. The recipe for New Mexican Green Chile and Cabbage Soup with Sausage alone is worth the price! There is a good list of sources for Southwestern ingredients in the back. My only criticism is that I find the layout of the index to be confusing.
15 of 15 people found the following review helpful
festive and colorful Oct. 30 2003
By Lynn Harnett - Published on Amazon.com
Format: Paperback
This useful book combines contemporary cuisine with its emphasis on color, freshness and health (lime marinated grilled salmon, quesadillas with goat cheese and roasted peppers, jicama salad with watercress, radish and chiles) with hearty traditional foods (enchiladas suizas with tomatillo and cilantro salsa, green chile and cabbage soup with sausage, chiles rellenos, black bean soup).
Curtis, owner of the school, scatters cooking tips throughout the book, paired with appropriate recipes - describing the character and history of blue corn with blue corn pancakes, giving the traditional version of carne adovada, a pork stew, along with the school version, using a comal (griddle) for making tortillas. Illustrated with Santa Fe scenes, gardens, ingredients and dishes, this is a festive book chock full of detail.
17 of 20 people found the following review helpful
Collectible Santa Fe Cookbook Jan. 28 2006
By Rebecca of Amazon - Published on Amazon.com
Format: Paperback
"The heart and soul of the School is the agriculture upon which the food is based. Many of the traditional methods of growing and processing regional foods - posole, atole, chicos - are almost lost arts. The Cooking School serves as a vehicle to expose and sustain traditional lifestyles." ~Introduction

The Santa Fe School of Cooking Cookbook is filled with pictures from the school and some of them are rather amusing, like the picture of the goats next to the recipe for Open-faced Quesadillas with Goat Cheese and Roast Peppers. Pictures of peppers roasting over an open grill and blue corn being crushed in a molcajete gives this cookbook a warm sunny personality.

I was especially appreciative of the section on the types of chiles. De Arbol, Serrano and Jalapeño are familiar, but Pasilla and Moritas are definitely new to me.

Delicious Recipes Include:

Blue Corn Pancakes

Guacamole

Black Bean Soup

Wild Mint and Lamb Soup

Jicama Salad with Watercress, Radishes, and Chiles

Chicken Enchiladas

Grilled Shrimp in Achiote Marinade

Sopaipillas

Spiced Winter Pears with Ginger Crème Sauce

The Indian Fry Bread is easy to make and makes you feel a different connection to the earth and culture. It is different to fry bread and makes you feel like you are participating in some ancient breadmaking ritual as you pat out the dough by hand (Or you can roll it out, but I learned how to make it that way from my father's sister).

The recipes for Fresh Tortillas will take your cooking to new levels or homemade bliss and there is also a recipe for Green Chile Sauce and the smoky dipping sauce called Chipotle. Spiced Bananas with Rum and a recipe for Pumpkin Cheesecake make this truly collectible. Each recipe has a story and there are cooks notes and plenty of pictures that will make you wish you were gathering the produce and walking through sunny fields of corn. I've walked barefoot in New Mexico and fell in love with the Sopaipillas and the warm earth and even survived a hailstorm in my "just purchased" car. Fortunately we found shelter fast.

This cookbook brought back so many memories! It might inspire a vacation to New Mexico.

~The Rebecca Review
6 of 7 people found the following review helpful
The Next Best Thing to Taking a Class There Nov. 29 2007
By Jim - Published on Amazon.com
Format: Paperback
As a New Mexican, it's difficult to not be biased but I will say this, if there is only room for one Southwestern cookbook on your shelf then this one is it!

Susan Curtis, the author and owner of the school, does an magnificent job of presenting a variety of delicious recipes which give an excellent overview of the diversity of the cuisine of the region. The recipes range from simple and traditional New Mexican fare such as Green Chile Stew to more contemporary Southwestern cuisine like Lime Marinated Grilled Salmon (a personal favorite that I serve for company regularly.)

Susan has produced a book that contains recipes which are clear, concise and very easy to follow. In addition to excellent recipes, she includes descriptions of all of the ingredients and tips on using them. There are also many stories which convey the history and development of the foods of the area. It's truly a cookbook that you can just enjoy reading since there is so much more than just recipes between it's covers.

Many of the recipes are from the classes taught at the school. If you're fortunate enough to visit Santa Fe then a class at the school should be on your "must do" list. If you can't, then this book is the next best thing!
2 of 2 people found the following review helpful
Love the cookbook, Horrible for Kindle Dec 19 2012
By eatszuchinni - Published on Amazon.com
Format: Kindle Edition Verified Purchase
I love this cookbook and have it in print so I got it for the Kindle but the formatting is so terrible, it is almost unusable. Limited navigation capabilities, cannot search for recipes, index is not linked to actual content and the layout is so jumbled it is hard to know what recipe goes with what ingredients.

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