New Mexico cuisine
Subtitle: recipes from the Land of Enchantment
By: Clyde Casey
Contributors: Casey, Clyde
Publisher: University of New Mexico Press
Published: 2013
Language: eng
Number of pages: 193
ISBN-13: 9780826354174; 9780826354181
Subjects: Social life and customs; Cooking; American Cooking; Southwestern style; Description and travel
Description: "Winner of the 2010 New Mexico Book Award for Best Cookbook. Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes. Casey includes dozens of quick recipes designed for the convenience of the modern cook as well as traditional recipes that require more time and patience for those looking for a bit of challenge. Along with the recipes, Casey includes engaging notes on one of the most unique histories and cultures in the United States"--
Notes: Originally published: Santa Fe, New Mexico : Clear Light Publishing, 2009.

Includes index.
Table of contents: title: Appetizers; title: Salads, Soups, and Stews; title: Breads; title: Main Dishes; title: Vegetables and Side Dishes; title: Chili; title: Sauces; title: Salsas; title: Desserts; title: Cookies and Candies; title: Glossary; title: Altitude Adjustments; title: Where to Buy Chiles; title: Where to Buy New Mexico Wines.