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Pink Adobe Cookbook, The Paperback – May 1, 1988


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Product Details

  • Paperback: 208 pages
  • Publisher: Dell; 1St Edition edition (May 1, 1988)
  • Language: English
  • ISBN-10: 0440569729
  • ISBN-13: 978-0440569725
  • Product Dimensions: 0.5 x 7 x 9 inches
  • Shipping Weight: 14.4 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #81,754 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This delightful collection aptly demonstrates that restaurant cookery can also be a highly personal cuisine. Murphy, who opened the Pink Adobe restaurant in Santa Fe, N.M., 45 years ago, blends Creole, Hispanic and standard American fare with a dollop of whimsy. Mexican-style offerings include chile rellenos, black-bean soup, turkey mole poblano and sopapillas. Mexican-American cookery yields avocado halves, stuffed with chicken, in chili sauce, potato salad with green chilis, bread pudding with tequila sauce and a meat loaf sporting mandarin-orange segments, pine nuts and chopped jalapeno pepper. Murphy's New Orleans origins surface in such dishes as oysters St. Jacques, carnival okra, shrimp remoulade with Creole mustard and Cajun-style stuffed crabs. Personal tastes and a dash of exuberance produce lasagna monte, a chicken-and-cheese dish flavored with green chilis, sour cream and black olives; steak sauced with herbs, jalapenos and chilis; and flaming ice-cream sundae. This is an updated and expanded version of the self-published Cooking with a Silver Spoon, first issued in 1956.pk
Copyright 1988 Reed Business Information, Inc.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on November 4, 2003
Format: Paperback
I remember eating at the Pink Adobe before it was so fashionably famous; Santa Fe gets a lot of celebrity visitors and the Pink Adobe is a favorite spot to see and be seen.
The recipes are gourmet, but also typical of the Southwest; Posole (hominy and pork stew), Gazpacho, Turkey Mole. There are a lot of good salad recipes here, too. Many of them have a lot of mayonnaise, so are adaptable to low-carb diets. And there is a good discussion of chiles, from Anaheim, Poblano to Pequin and how to roast a green chile, skin it and freeze it for use later. If you like Southwestern cooking, which is spicy but not like Tex-Mex, this may interest you.
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10 of 10 people found the following review helpful By A Customer on May 26, 1999
Format: Paperback
I first learned of the "Pink Adobe" from a television segment on PBS entitled "Great Chefs", Ms. Murphy was a featured guest. She made cooking look simple and easy, combining fresh, quality ingredients to create a finished product in what seemed like no time at all. I bought the "Pink Adobe Cookbook" and fell in love with the easy to follow recipes that utilized fresh quality ingredients to perfection. The variety of recipes is good. I once prepared a buffet of everything from appetizers, main courses, stews, and desserts only using Ms. Murphy's book. Great for those who like adventure in cooking and eating!
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12 of 13 people found the following review helpful By Julie Adamen on November 25, 2001
Format: Paperback
This is by far the best cook book, southwest or therwise, I have ever owned. The pages are falling out now, but trust me, if you can get a copy, you will receive rave reviews for your cooking. It's simple and elegant, for everyday or entertaining. Fix the chicken enchiladas and black beans and rice - everyone will want your secret! GET THIS BOOK!
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1 of 1 people found the following review helpful By Luckyclucker VINE VOICE on April 28, 2009
Format: Paperback Verified Purchase
This is an okay introduction to the food of New Mexico. However, some of the food just isn't that hot, and I don't mean spicy. I felt like the Feast of Santa Fe was a much better book This is good for some basics like tortillas and sopapillas, but some of the dishes are kind of strange, with hard to procure ingredients.
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By Vicky on August 9, 2013
Format: Paperback Verified Purchase
A classic. I had one, and bought another for a friend. Perhaps a little heavier than a lot of people cook today, but several wonderful recipes that we enjoy.
Highly recommend for those interested in non- traditional southwestern cooking.
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Format: Paperback
This is one of the first cookbooks we bought when we moved to New Mexico. I love the mix of NM cuisine and cajun influence. I am from the Gulf Coast and spent 5 years in rural New Mexico. Pink Adobe's fusion is loving and genuine. The book has some great basic recipes but the pièce de résistance is the meatloaf. It is succulant and spicy and hearty and sweet. I never imagined meatloaf being as good as this is. It is ketchup free and fantastic. I mix up the jam that I use as a glaze and often substitute homemade peach-green chile or apricot-green chile. I would buy this book just for this recipe.
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By C. Miller on September 25, 2011
Format: Paperback Verified Purchase
great resource for my desire to capture the food of New Mexico, It appears fresher to me than traditional Americanzied Mexican.
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