Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it - and an exciting cuisine to match. Today's hottest Santa Fe chefs are incorporating the region's staple ingredients - rice, beans, squash and chiles - into mouthwatering new dishes. The Food of Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and a glossary of unusual ingredients and illustrated how-to sections are also included.
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Book Description
Editorial Reviews
About the Author
Dave DeWitt is one of the foremost experts in the world on chile peppers and fiery foods. Publisher and editor of Fiery Foods Magazine, DeWitt is the author or co-author of more than twenty-five books on spicy subjects. He lives in Albuquerque, New Mexico, with his wife, Mary Jane, four dogs, three cats and a greenhouse full of chile peppers.
Writer, editor, registered dietician and food consultant Nancy Gerlach is a nationally recognized authority on chiles and New Mexico cuisine. An avid traveler, her interests are in exploring and writing about exotic cuisines from around the world. Her articles have appeared in newspapers and national magazines, and she has authored ten books, eight of which were co-authored with Dave DeWitt.
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Most Helpful Customer Reviews
23 of 25 people found the following review helpful:
5.0 out of 5 stars
It's like being in Santa Fe -- at all the best places.,
By amy@wohl.com (Narberth, PA) - See all my reviews
This review is from: The Food of Santa Fe: Authentic Recipes from the American Southwest (Hardcover)
Food in Santa Fe is a major part of the style and ambiance of the city. New Mexican regional products, especially chilis and corn, and southwestern cooking styles, everything from barbeque to Tex-Mex to authentic regional Mexican and Indian cooking, are strong influences. But Santa Fe has everything from tiny cantinas with home style New Mexican cooking to 5 star restaurants where New Mexico is an influence, but suave professionalism, integration of tastes, and high presentation is the norm.The Food of Santa Fe takes you there, telling you about the food, the style, and the best restaurants. We've been to Santa Fe many times and reading the book is like taking a brief (and teasing) visit. I have to head for the kitchen and check out the chili supply. It's also a good way to prepare for a trip -- briefing you on what to expect, what to look for, and where to find the very best examples. There are many Santa Fe cookbooks -- those from Mark Miller and the Coyote Cafe being the best known -- but this is perhaps a better overview, and a very pretty book to read. We expect to buy copies for our Santa Fe loving friends as Christmas gifts.
6 of 6 people found the following review helpful:
5.0 out of 5 stars
OHMYGAWD!,
By Dubhlaidh (Santa Fe, NM) - See all my reviews
This review is from: The Food of Santa Fe: Authentic Recipes from the American Southwest (Hardcover)
Man! This is a GOOD cookbook. I have many many good cookbooks and this one is just to die for. The recipes are gorgeous to look at and even better to eat. One word of caution, if you are not an experienced home chef and a fairly adventerous eater, tread cautiously. These are restaurant-level creative funky recipes with lots of unusual ingredients. If this is just your speed (as it is mine) then go for it!
9 of 11 people found the following review helpful:
5.0 out of 5 stars
A homerun... but what's new!,
By Mad Coyote Joe (Cave Creek Arizona) - See all my reviews
This review is from: The Food of Santa Fe: Authentic Recipes from the American Southwest (Hardcover)
Dave and Nancy are gods in the hot and spicy food business. As usual you can expect concise information along with mouth-watering recipes. As host of the television series "The Sonoran Grill" and author of 4 cookbooks, I know good food writing when I see it and this is as good as southwest cooking gets. Just click on "All Books" by either Dave or Nancy and you'll see why they are so qualified to write this important cookbook and why I must add a copy of it to my collection
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Inside This Book
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First Sentence:
In just a few short decades, Santa Fe has become the magical city of the Southwest, a destination for artists, writers, chefs, and, of course, tourists. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cocktail shaker glass, salted glass, chile pods, carne adovada, gas mark, green chile sauce, chile stew Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexican, New Mexico, United States, Native American, Pueblo Indians, Indian Market, Katharine Kagel, Kelly Rogers, New World, Mexico City, Rosalea Murphy, World War New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
In just a few short decades, Santa Fe has become the magical city of the Southwest, a destination for artists, writers, chefs, and, of course, tourists. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cocktail shaker glass, salted glass, chile pods, carne adovada, gas mark, green chile sauce, chile stew Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Mexican, New Mexico, United States, Native American, Pueblo Indians, Indian Market, Katharine Kagel, Kelly Rogers, New World, Mexico City, Rosalea Murphy, World War New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
1
book
cites this book:
- Coyote Cafe: Foods from the Great Southwest, Recipes from Coyote Cafe by Mark Charles Miller on page 23, and page 24
- Rio Grande by Jan Reid in Back Matter
- Lonely Planet Santa Fe & Taos (Lonely Planet) by Paige R. Penland in Front Matter
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