The Feast of Santa Fe: Cooking of the American Southwest [Paperback]

Huntley Dent (Author)

Book Description

Publication Date: November 23, 1993

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land. More than 150 recipes have been adapted to suit the modern coo k, making it easy to create an authentic feast from appetizer to dessert. 2-color illustrations.

Product Details

• Paperback: 400 pages
• Publisher: Simon & Schuster (November 23, 1993)
• Language: English
• ISBN-10: 0671873024
• ISBN-13: 978-0671873028
• Product Dimensions: 9 x 6 x 1.1 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #308,231 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful:

5.0 out of 5 stars Absolutely the BEST SW Territorial Cuisine - AUTHENTIC!, December 18, 2001

By 

Hap G. "Let's ride!" (Dillon, CO United States) - See all my reviews

This review is from: The Feast of Santa Fe: Cooking of the American Southwest (Paperback)

There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!

13 of 13 people found the following review helpful:

4.0 out of 5 stars A tasty tour of the Southwest, December 17, 1998

By A Customer

This review is from: The Feast of Santa Fe: Cooking of the American Southwest (Paperback)

Dent has assembled a wide-ranging collection of Southwestern recipes, and his discussions of their history and derivation are often excellent. He's a pleasant writer to read, and even if you're not a "serious" cook the book is highly educational. His instructions are usually clear, although sometimes they're buried in a matrix of anecdotes that makes them difficult to follow. However, if you're looking for Santa Fe cooking as done by a native's abuelita (granny), this isn't quite it: some of the recipes bear little or no relation to the "standard" version. For instance, he tells you how to make carne adovada with pork chops, but here it's usually prepared as a stew of pork meat and red chile. And how can he discuss beans without mentioning "epazote," an herb widely grown in the Southwest and used as a mild seasoning and (ahem) anti-gas agent? In general, this is the best book I know of on Santa Fe cooking, but it's not 100% authentic.

13 of 14 people found the following review helpful:

5.0 out of 5 stars Finally, a cookbook worth using, October 26, 2006

By 

Michael LaDeau "ladeau" (Texas) - See all my reviews
(REAL NAME)   

This review is from: The Feast of Santa Fe: Cooking of the American Southwest (Paperback)

A good cookbook must be a regional one. Huntley Dent's book, The Feast of Santa Fe, is the gem in this class. Most important, all the recipes I have tried in this book have been a success.

The author is straightforward when advising extra effort when a shortcut will not do, such as grinding your own chili powder. Dent is equally candid when convenience is more practical, such as purchasing flour tortillas instead of making them.

I appreciate the author telling how to best prepare the fillings for burritos and enchiladas. The resulting quality you will be hard pressed to find even in the most prestigious New Mexican restaurants. The sauce recipes found in the book are certainly a match for those establishments.

There have been some recipes I tried with a less than authentic but convenient substitute suggested by Dent; the result was still quite good. A perfect example is Chorizo made with kielbasa. It was so easy. The flavor is very New Mexican. Dent's real specialty is in authenticity. There is a recipe for authentic Spanish rice that is easy to make and authentic. This is certainly better than what is served in restaurants.

The book offers so much. I still have some suggested techniques to try with chili sauces. So many recipes are offered with multiple variations. I'm sure it will take years for me to try them all. But I am determined, this is a fun book.