Eating Out in Santa Fe: All the Best Restaurants, Cafes, Markets, Bakeries & Street-Eats [Paperback]

Judith Wolf (Author), Guy Cross (Photographer)

Product Details

• Paperback: 168 pages
• Publisher: Bridgeline Books; 1st edition (May 1997)
• Language: English
• ISBN-10: 1888843373
• ISBN-13: 978-1888843378
• Product Dimensions: 8.4 x 5.4 x 0.6 inches
• Shipping Weight: 4.8 ounces
• Average Customer Review: 2.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #6,178,329 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

4.0 out of 5 stars Eating Out in Sante Fe, October 9, 2000

By A Customer

This review is from: Eating Out in Santa Fe: All the Best Restaurants, Cafes, Markets, Bakeries & Street-Eats (Paperback)

First, I really enjoyed reading this book, with all of the history she included about each restaurant, cafe, market or bakery. It was published in 1997 and most of the establishments are still there. We just returned from visting in Sante Fe and used the book everytime we were going out to eat. It was fun to read her explaination before entering the door. She was correct with her rates on every one we frequented.I recommend reading this before your vist and using it while you are there.

0 of 1 people found the following review helpful:

1.0 out of 5 stars comments on Santa Fe's hamburgers, burritos, enchiladas, December 10, 2002

By 

Donna Wallace - See all my reviews

This review is from: Eating Out in Santa Fe: All the Best Restaurants, Cafes, Markets, Bakeries & Street-Eats (Paperback)

I do not appreciate you making comments about our food in such a way. So many of the recipes that are such a raving success now are still made from old recipes from the old dirt roads of Santa Fe. The recipes that are new don't taste the same way our native food is made. People that don't know any better go for it because of all the hyp on it. Native Santa Feans and their decendants know the difference of today's foods and the originals. Please don't make such a comment that until these chefs came along that no one knew how to cook...we are the ones that taught the likes of them.