Santa Fe School of Cooking: Flavors of the Southwest
In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hot spots. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks of Santa Fe-style cooking. Now anyone can share in the expertise of some of the Santa Fe area's top chefs with this new cookbook that features original recipes exemplifying traditional New Mexican, Mexican, Spanish, and contemporary Southwestern cuisine.Flavors of the Southwest offers more than 100 recipes made easy for the home cook. The school's philosophy is that of buying fresh ingredients from farmers markets and local food artisans, using nature's bounty to create traditional recipes as well as menus for healthier eating. Bring together your own mix of Southwest flavors by following easy directions to create delicious appetizers, side dishes, soups, salads, main dishes, and desserts with a taste that's unmistakably Santa Fe.Growing up on a cattle ranch in Idaho, Susan Curtis picked chokecherries for homemade jam, ate fresh grouse for dinner and,simultaneously, developed a love of the land and locally harvested foods. She moved to New Mexico in 1978 and founded the Santa Fe School of Cooking in 1989. More than sixteen years later, the school is thriving and has garnered acclaim in publications such as the New York Times and the Boston Globe. When not planning growth strategies for the school, Susan usually can be found cooking a family meal for husband, David, their two epicurean daughters and three grandchildren. Susan has co-authored several cookbooks, including Salsas and Tacos and, of course, the Santa Fe School of Cooking Cookbook.Manager of the Santa Fe School of Cooking, Nicole Curtis Ammerman grew up in Santa Fe hiking the red lands and green mountains of New Mexico and making dinner for the whole family by the time she was ten years old. A graduate of the University of Arizona, Nicole briefly managed a retail clothing store before returning to her hometown in 1993 to oversee the school's day-to-day operations. Nicole and her husband, Mike, have a two-year-old daughter who loves to tag along on hiking excursions and takes great pride decorating homemade pizza with peppers and olives.