New Mexico Cooking: Overview
Find local cookbooks and more!
Cookery Links
- Culinary Arts The Culinary Arts collection includes major cooking and nutrition magazines, culinary journals and several Delmar Reference titles. Coverage includes thousands of searchable recipes, restaurant reviews, and industry information.
- New Mexicana cookbooks at Special Collections Library Library use only (non-circulating) at Special Collections
- Gil's Thrilling (And Filling) Blog Hola! I’m Gil Garduño. Welcome to Gil’s Thrilling (And Filling) Blog. I chose the site vanity “nmgastronome” because it truly reflects my passion for the cuisine of the Land of Enchantment–and hopefully describes the level to which my palate has evolved after having visited and evaluated more than 1,000 restaurants in the past ten years or so. Gastronome – A connoisseur of good food; someone with a refined palate; a person devoted to refined sensuous enjoyment (especially good food and drink); an epicure. In this blog’s nomenclature, there is hopefully an implicit reflection of the continuous improvement of this Web site. In the past ten years, this site has evolved from a rudimentary HTML version of an Excel table to a site in which you could find detailed, one-page reviews of many of your favorite restaurants in New Mexico. This blog is the latest in the evolution of Gil’s Thrilling (And Filling) Site.
- MJ's Kitchen A spicy New Mexico kitchen with a well-seasoned cook.
- Food Tour New Mexico The first tour opened in Santa Fe, May of 2011 and focused on a New Mexican inspired cuisine. This innovative concept of a progressive lunch combined with a sightseeing tour quickly became a hit among visiting foodies. Since then, I have launched 7 tours with different themes between Santa Fe and Albuquerque. In that short time Food Tour New Mexico won the certificate of excellence from TripAdvisor for the last 5 years and has become the #1 Culinary tour in New Mexico, the #1 Walking tour in Santa Fe, and the #6 overall tour in Santa Fe based on TripAdvisor customer reviews.
- Edible Santa Fe - Albuquerque - Taos Edible celebrates New Mexico’s food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Also check out food magazines using Overdrive!
Our Overdrive Collection includes nearly 40,000 eBooks, 16,000 eAudiobooks, over 3,000 magazines, and 250 video titles. Download directly to your computer or use the Libby app with a variety of devices, including iPhones, iPads, Android devices, Nooks, Kindles, and more.
Mark Miller of Coyote Cafe, Winner Best Chef - Southwest 1996
James Campbell Caruso of La Boca, Semi-finalist for Best Chef - Southwest 2014
Martín Rios of Restaurant Martín, Semi-finalist for Best Chef - Southwest 2014 & 2016, Nominee 2015, 2017, & 2018
Rancho de Chimayó, America's Classics: Restaurant & Chef Winner, 2016
The Rancho de Chimayó Cookbook by
Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
Interested in more James Beard Awards? Visit their website.
Local restaurants and chefs have participated in several cooking shows over the years. Here's a few standouts:
Food Network
- Restaurant: Impossible - Shade Tree Customs and Cafe This restaurant has since closed.
- Restaurant: Impossible - Pasión Latin Fusion This restaurant has since closed.
- Diners, Dives, & Drive-Ins Monte Carlo Steak House Sophia’s Place [closed] Standard Diner Cecilia’s Café Torino’s @ Home Bocadillos Golden Crown Panaderia Nexus Brewery
Cooking Channel
- Donut Showdown - Carnival Featuring local business Rebel Donut.
- Cheap Eats - Albuquerque Look for: Laguna Burger Tia B's La Waffleria Papa Felipe’s Rebel Donut
Travel Channel
- Man v. Food: Take The Travis Challenge Featuring local business K & I Diner
- Bizarre Foods: Delicious Destinations - Albuquerque Featuring local business Buffett's Candies
Looking for more items based on television shows? Try a Food Network cookbook or a biography of the channel from the library catalog! The library also has tasty items featuring the Travel Channel's Andrew Zimmern and Anthony Bourdain, as well as cookbooks by the Cooking Channel's Ingrid Hoffmann, Ellie Krieger, and Ching-He Huang.
History of NM Cooking
New Mexican Cooking: History & Memoir
Tortillas, Tiswin, and T-Bones by
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today'and with the ?southwesternization? of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
New Mexico's Tasty Traditions by
New Mexico's Tasty Traditions: Folksy Stories, Recipes and Photos provides an armchair tour of kitchens, fields, festivals, and farmers' markets through the eyes of veteran food-travel writer Sharon Niederman. Come along to the cakewalk at the Colfax County Fair, forage for chokecherries along the Cimarrón River, cook dutch-oven stew with cowboys, make enchiladas with Chimayó chile, and bake oven bread in a Pueblo horno. Sample tasty pastries in Pie Town and spice up your life at the Hatch Chile Festival. Learn to prepare latkes, potica bread, and other ethnic specialties that make New Mexico cuisine so diverse. Discover how urbanites are turning their yards into productive gardens, even in the middle of busy Albuquerque neighborhoods. Niederman's colorful photographs and lively tales showcase the authentic people and places that reveal the state's varied and venerable culinary roots. New Mexico's Tasty Traditions is a gift to treasure--for your own kitchen bookshelf or for anyone you know who loves New Mexico.
The Pueblo Food Experience Cookbook by
An original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasises chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.
New Mexico Chiles by
To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle's in Hatch and Matt Romero's in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker "Chile Chica" Kelly Brinn Urig for the enchanting history of chile.
Sweet Nata by
Grandparents are our teachers, our allies, and a great source of love. They supply endless stories that connect us to a past way of life and to people long gone. This is the subject of this memoir about familial traditions and the joys and hardships the author experienced in her youth.
Coyota in the Kitchen by
This book of stories and recipes introduces two eccentric families that would never have eaten together, let alone exchanged recipes, but for the improbable marriage of the author's parents: a nuevomexicano from Taos and a painter who came from Texas to New Mexico to study art. Recalling the good and the terrible cooks in her family, Anita Rodr#65533;guez also shares the complications of navigating a safe path among contradictory cultural perspectives. She takes us from the mountain villages of New Mexico in the 1940s to sipping mint juleps on the porch of a mansion in the South, and also on a prolonged pilgrimage to Mexico and back again to New Mexico. Accompanied by Rodr#65533;guez's vibrant paintings'including scenes of people eating on fiesta nights and plastering an adobe church?Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives.
A Taco Testimony by
Acclaimed author/actress Denise Chávez explores the history, lore, and preparation of tacosand other art formsin a warm and exuberant memoir, with recipes. "Tacos are sacred to me," writes Chávez, who's set many a fictional scene in a Southwestern restaurant or around a dinner table. And here are her special recipes, including her mother's Tacos a la Delfina ("I swear these tacos are really good cold!") and Granma Lupe's Pasta (not macaroni but a savory mincemeat-like taco filling). Here, too, are tips on shopping, cooking, and serving: "Offer up the meal with gratitude and remember: Tacos are one of life's greatest things!" "We live in chile country," she adds. "We are blessed to be here. Food is more than food; it's a culture. And tacos are more than tacos." Chile country is the setting for Chávez's magical, tragicomic fiction. And in A Taco Testimony she also tells wonderful stories that connect literature with culture and food with life along the Mexican-American border. "Time and love are the essence of all Mexican cooking," Chávez saysincluding her spicy, juicy writing, and this feast of a book.
- The Rancho de Chimayó Cookbook by
Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
Idonapshe (Let's Eat) by
This cookbook from Zuni Pueblo, in western New Mexico, is a compendium of recipes, folklore and even linguistic information. Compiled by Zuni people, written for both natives and outsiders, it is illustrated by young Zuni artists together with historic photos from pueblo archives.
The Foods of New Mexico for Children
How Chile Came to New Mexico by
How Chile Came to New Mexico is the exciting tale of how New Mexico's premier crop came to the Land of Enchantment. The story shows the importance of Native Americans who helped bring chile to New Mexico through a long journey with many dangers. Intertwined in the book is love and romance and the story of the influence of many cultures in New Mexico's history. This is the second book in the award-winning series - the first, How Hollyhocks Came to New Mexico, also featured the storytelling of Rudolfo Anaya, the art of santero Nicolas Otero, and the translation of Nasario Garcia. Award-Winning Series: Best Book, New Mexico-Arizona Book Awards, Pabilita Velarde Award from the Historical Society of New Mexico, and Best Book, Southwest Book Design Award
Grandpa's Magic Tortilla by
Grandpa Luis loves to have his grandchildren, Alejandra, Daniel, and Benjamín, visit him in his hometown of Chimayo, New Mexico, and is happy to make a fresh batch of homemade tortillas whenever the children want them. One morning, Grandpa Luis leaves a tortilla on the griddle too long, almost burning it. Grandma puts the crunchy tortilla aside for Grandpa's lunch quesadilla, but not before the children discover something very unusual about the tortilla. Benjamín has seen the perfect shape of a bear, but Daniel swears he saw a dolphin. When Alejandra goes for a second look, all three of them watch as the body of the bear changes into a dolphin and then into a coyote right before their eyes. Word spreads quickly and soon the neighborhood children are clamoring to see animals appear in the magic tortilla. Through a child's lens, this lighthearted bilingual tale presents the contemporary phenomenon of sacred and mundane objects appearing on everyday items like doors, walls, toast or, in this case, a tortilla.
Benito's Bizcochitos by
Many children -- and quite a few grown-ups, too -- know the delicious taste of bizcochitos. (Indeed, the bizcochito has the unusual distinction of being the official "state cookie" of New Mexico!) But how many people know the secret of how the bizcochito first came to be? Ana Baca does, and she shares it with us in this charming fable. The book concludes with a bizcochito recipe that adventurous young readers may enjoy trying out with the help of a friendly adult -- or, perhaps, vice versa.
Grandma Lale's Tamales by
Tamales are one of the most important holiday traditions in New Mexico. But tamales can be made and eaten all year This is the story of Junie Lopez and his Grandma Lale. She is known for her tamales and Junie discovers all that goes in to a truly authentic tamale. Junie and his Grandma live in a small, Hispanic village in Northern New Mexico. NASARIO GARCIA is an award-winning author and teacher, who documents oral histories of New Mexico. His latest books include Grandpa Lolo and Trampa: A Story of Surprise and Mystery, The Talking Lizard: New Mexico's Magic & Mystery, Bernalillo: Yesterday's Sunshine Today's Shadows, Fe y Tragedias and An Indelible Imprint. He lives in Santa Fe with his wife. DOLORES ARAGON is an award-winning Contemporary Hispanic Market artist as well as a judge for Expo New Mexico in Fine and Hispanic Arts. She lives in Peralta, New Mexico.
Josefina's Cookbook by
Easy recipes help make Josefina's favorite foods. Color photographs and party tips bring New Mexican cooking to life.
New Mexico Cookbooks
New Mexico Cookbooks
For more cookbooks, check the library catalog.
Foods of the Southwest Indian Nations by
In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. Awards2003 James Beard Award WinnerReviews"A stunning new cookbook." --Accent West"[A] wonderful introduction to America's oldest cuisine."--Phoenix magazine "One of the most stunning books of the year."--Austin American Statesman "Gorgeous . . . exceptional."--New Age Retailer
Dishing up® New Mexico by
Chow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico's vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls!
New Mexico Cuisine by
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.
Tasting New Mexico by
Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish colonists who brought with them livestock along with many fruits and vegetables, and to the nineteenth-century introduction of new ingredients and ideas by waves of immigrants from Europe, the Middle East, and Latin America, as well to new residents from the east and west coasts, Texas, and other states. On the occasion of New Mexico's State Centennial, Tasting New Mexico celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century that showcase the best from New Mexico's home kitchens. The authors criss-crossed the state in search of a variety of family and hometown favourites, including green and red chile stews, alb#65533;ndigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), frybread and sopaipillas, and silky natillas custard. Other recipes include Edith Warner's scrumptious chocolate cake, steak Dunigan pro-vided by Santa Fe's Pink Adobe restaurant, the mountain trout recipe the Fred Harvey Company created for the opening of the grand Montezuma Hotel near Las Vegas, and a delightful cocktail concocted by the landmark Rancho de Chimay6 restaurant to support the local apple crop industry. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbours in the Southwest and northern Mexico. The book details how New Mexico's agricultural abundance comes not from perfect soil and climate, but from the ingenuity and tenacity of its farmers and ranchers. The book is further packed with tasty quotes, luscious photos, and simply great stories.
The New Mexico Farm Table Cookbook by
Long before eating "farm to table" was de rigeur, New Mexico's small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state's traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home.Interspersed with recipes for preparing New Mexico's distinctive bounty--its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles--are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine.The New Mexico Farm Table Cookbook passes on to home cooks everywhere the state's most treasured recipes and techniques and its fresh takes on traditional ingredients; soon you'll be making the best green chile cheeseburgers, sourdough biscuits, chile rellenos, empanadas, mole, and more with readily accessible ingredients and simple, clear directions. Bring some New Mexico enchantment to your kitchen!
New Mexico Food Trails by
New Mexico native and travel and food writer Carolyn Graham goes beyond the standard restaurant guide to detail her personal experiences traveling and eating around the state. The result is a distinctive road map of flavors, ingredients, and fusions that bring these New Mexico food trails to life. This guide is for those who are ready to hit the road and want to be informed about the places they are visiting. It's for foodies, travelers, adventurers, and eaters who want to go beyond the online reviews to explore the culture and people of New Mexico through its cuisine. New Mexico Food Trails takes readers and road trippers on a tour of the state with their taste buds, through towns large and small, where cooks and chefs are putting their own spin on New Mexico's most famous ingredients and dishes. Take a delicious journey to find and experience some of the best dishes, drinks, flavors, textures, and terroir in the Land of Enchantment.
Santa Fe School of Cooking by
Celebrating the Foods of New Mexico Celebrating their 25th year, the Santa Fe School of Cooking is the expert on regional New Mexico cuisine. Each year through cooking classes, restaurant tours and special events, the school teaches thousands of culinary students how to create unique Southwest flavors using fresh local ingredients. Superb recipes and instruction from celebrity and guest chefs over the years make this a collectable cookbook. Classic recipes such as tortillas, enchiladas, sauces and salsas are sure to please, while new riffs using classic ingredients--such as Smoked Trout and Roasted Green Chile Quesadillas, Green Chile Mac & Cheese, Berry Pudding and Biscochitos--will delight beginning and experienced cooks alike.
Maverick Cookbook by
One of The 30 Most Exciting New Fall Cookbooks, 2015-Epicurious.com InThe Maverick Cookbook, Lynn Cline chronicles the fascinating history of New Mexico cuisine through the stories of 12 iconic figures: from Doña Tules, Fred Harvey and Billy the Kid to Georgia O'Keeffe and Dennis Hopper. These trailblazers include artists and authors, gamblers and outlaws, entrepreneurs, and the ancient Pueblo people, all of whom had a hand in shaping the region's celebrated cuisine. Each story is inspired by history-fictional imaginings of a day, or a moment, in the remarkable lives ofthese mavericks. Each chapter includes original recipes with authentic ingredients and traditional techniques of the era. And Guy Ambrosino's beautiful photographs capture the timelessness of the foods featured in the book, bringing the recipes to life in rich, vibrant color that will inspire you to make each dish at home.
Cooking with Cafe Pasqual's by
For more than 25 years, Caf?© Pasqual's has kept loyal fans coming back with this simple philosophy: serve wonderful, fresh food with friendly service in a festive atmosphere. Inspired by the cuisines of Old Mexico, New Mexico, and Asia, chef Katharine Kagel creates her memorable comfort food from the freshest cheeses, chile sauces, chorizos, and more. In COOKING WITH CAF?â PASQUAL'S, Kagel shares her favorite recipes, along with an extensive source list for purchasing special ingredients. A collection of recipes from Caf?© Pasqual's, an intimate, bustling Santa Fe restaurant known for its outstanding Southwestern cuisine, eclectic decor, and hospitable proprietor. Includes more than 70 easy-to-prepare recipes for every meal of the day and 70 full-color food and locations shots. Caf?© Pasqual's is committed to serving organic greens, eggs, coffee, dairy, and flour and naturally raised beef, pork, and chicken. Caf?© Pasqual's won the 1999 James Beard Award for American Regional Classics. Reviews"The kind of book wherein you can sense the author really, really loves her own cooking, and the photographer delighted in making them look as good as they taste."-John Mariani's Virtual Gourmet"The 75-plus recipes that are presented here fully represent Caf?© Pasqual'¬?s in all its colorful glory." -Wine News"Just looking at the gorgeous illustrations in this cookbook will make you feel as though you'¬?re basking in the Santa Fe sunshine."-Taste for Life Magazine
Southwest Flavor by
This charming spiral-bound cookbook takes its name from Adela Amador's much-loved food column in New Mexico Magazine, "Southwest Flavor." Organized seasonally, it pairs recipes and "slice of life" stories like "It's raining snakes and toads," with a recipe for margarita pie and Adela's anecdote about a summer cloudburst and hundreds of tiny frogs. Then there was the time Adela and her mother were roasting chile and the stove blew up! Adela describes how the reader can roast chile (with no risk to life or limb), and includes both savory and sweet chile recipes. Her childhood recollections take us back to her days growing up in northern New Mexico, with memories of the magical Christmas lights of Madrid, New Mexico (and the tamales that accompanied that holiday), and of being serenaded as a young girl on New Year's Eve, with a recipe for the posole that her family prepared. Dozens of traditional recipes enhance Adela's "tales," edited by New Mexico Magazine editors Emily Drabanski and Walter K. Lopez. The volume includes a glossary of Spanish food names and terms, and an index.
Restaurant Martín by
From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martin Rios' humble charm and exceptional culinary talent have won him accolades on the national scale. A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martin Cookbook offers sophisticated recipes--some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes--that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.
Jane Butel's Fiesta by
First published in 1987, this revised and updated edition of Jane Butel's Fiesta! brings to life the spirit of a region where company is always welcome, where the flavors are always clear and strong, and where creativity finds no more satisfying outlet than in the kitchen. The recipes in this book include both traditional dishes and new interpretations of them. After a helpful introductory section on ingredients and basic preparations, Jane Butel presents a series of festive brunches, indoor or outdoor occasions that feature treats like Bloody Marias, fresh apricot preserves, and a ham and chile omelet rolled into a decorative pinwheel. A group of lunches and picnics includes a Texas Independence Day meal, and twelve special dinners range from a Cinco de Mayo celebration to a New Mexican buffet to an elaborate but simple formal dinner for four. A cookbook called Fiesta! wouldn't be complete without a section on Grand Events, and here you'll find everything from a tamale roll and a Fourth of July fireworks patio party to a wedding feast and, of course, a fiesta. This Southwestern extravaganza, which features colorfully decorated tables piled high with irresistible finger food, begins with a margarita punch and is topped off with delicious buttery pralines. But Fiesta! is even more than its extraordinary food: it is a complete entertainment guide, offering "game plans" to help organize meals efficiently (including suggestions on what dishes can be made ahead of time), decorating tips that help create ideal settings, and plenty of other helpful hints. With Jane Butel as a guide, meals for fifty at a Texas-style barbecue--or for only two at a candlelit dinner--can be manageable as well as memorable.
Santa Fe School Cooking by
For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.
Beer & Wine
Albuquerque Beer by
Albuquerque's commercial brewing scene dates back to 1888, when the Southwestern Brewery & Ice Company was launched. It later churned out thirty thousand barrels of beer per year and distributed throughout the region. Nearly thirty years later, Prohibition halted brewing save for a brief comeback in the late 1930s. In 1993, the modern era emerged with a handful of breweries opening across the city. However, Marble Brewery's 2008 opening revived Albuquerque's dormant craft beer scene. Since its opening, the city has welcomed dozens of breweries, brewpubs and taprooms. Writer Chris Jackson recounts the hoppy history of brewing in the Duke City.
New Mexico Beer by
Brewing in New Mexico began in the 1850s when small breweries serviced short-lived boomtowns teeming with early settlers thirsty for brew. By the time Prohibition came in 1918, New Mexico breweries were completely tapped out. It wasn't until 1988, when the Santa Fe Brewing Company began slaking local thirsts, that beer was again brewed in New Mexico. By the late 1990s, New Mexico was experiencing a resurgence in local brewing. Today, the state boasts a craft brewing renaissance. New Mexican breweries receive national attention, including eight medals at the 2013 Great American Beer Festival in Denver. Join author Jon C. Stott as he recounts New Mexico's brewing history, collects hops heritage and samples local brewpubs from across the state.
New Mexico Wine by
Every vine has a story, and nearly four hundred years ago, New Mexico's wine journey began when the first Mission grapes were planted in 1629. Taste this rich legacy, the oldest in the United States, in Donna Blake Birchell's account of the turmoil and triumph that shaped today's burgeoning industry. Despite greedy Spanish monarchs, prim teetotalers and the one-hundred-year flood's gift of root rot and alkaline deposits, New Mexico winemakers continue to harvest the fruits of sun-soaked volcanic soils and clear skies, blending their family stories with the vines and traditions of the Old World. Raise a toast and join Birchell on the trail of New Mexico's enchanted wines as she explores the heritage of more than fifty wineries in four distinct wine-growing regions.
New Mexico Cocktails by
New Mexico may appear to be the land of a thousand Margaritas, but its distilleries and historic cocktails are complex enough to satisfy even the most discerning palate. Cowboys and banditos alike distilled and drank their way to infamy. Prohibition drinkers masked the questionable spirits with cocktails at local joints like the legendary triple-level speakeasy of Santa Fe that was so secret, it had no name. Though the state had no legal distilleries for several decades following Prohibition, Arturo Jaramillo created the quintessential New Mexican cocktail in 1965. When Don Quixote Distillery opened in 2005, it set the stage for a cocktail revolution. Cocktail enthusiast Greg Mays explores a boozy history spiked with anecdotes and garnished with over one hundred simple recipes for the home bartender.
Wines of Enchantment: A Guide to Finding and Enjoying the Wines of New Mexico by
The wines and wineries of New Mexico cover more area than most regions. Unearthing the gems here requires more thought and planning, but the rewards are just as great. This guide will assist the wine lover in locating the right wines whether they are natives or visitors to the Land of Enchantment. Each seeker will discover that the land yields enchanting wines as well as enchanting vistas.
