Santa Fe School of Cooking Cookbook [Hardcover]

Susan Curtis (Author), Janet Mitchell (Author), Kathi Long (Author), Santa Fe School of Cooking (Corporate Author)

Book Description

Publication Date: October 1995

Cooking School Expertise, in Your Own Home
The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!
"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe
"The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek
"Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie
Sample the irresistible recipes for Southwestern cuisine:
Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

--This text refers to the Paperback edition.

Editorial Reviews

From the Inside Flap

Contents Foreword Acknowledgements Introduction All About Chiles Appetizers: Fiesta Fare Centerpiece Soups Salads that Sing Memorable Main Courses Southwestern Breads and Muffins Spicy Sauces, Sizzling Salsas, and Snappy Relishes Side Dishes, Santa Fe Style Sweet Endings: Southwestern Desserts Celebration Beverages Where to Find it: Sources for Southwestern Ingredients Index --This text refers to the Paperback edition.

From the Back Cover

Cooking School Expertise, in Your Own Home
The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!
"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe
"The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek
"Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie
Sample the irresistible recipes for Southwestern cuisine:
Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax
--This text refers to the Paperback edition.

See all Editorial Reviews

Product Details

• Hardcover: 176 pages
• Publisher: Gibbs Smith; 1st edition (October 1995)
• Language: English
• ISBN-10: 0879056193
• ISBN-13: 978-0879056193
• Product Dimensions: 10.2 x 8.8 x 0.6 inches
• Shipping Weight: 2.3 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #950,614 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

22 of 22 people found the following review helpful:

4.0 out of 5 stars Wonderful introduction to the world of New Mexico's cuisine!, January 30, 1999

By A Customer

This review is from: Santa Fe School of Cooking Cookbook (Hardcover)

This is a super introduction to the habit-forming, varied cuisine of New Mexico! The recipes are tested in the Cooking School, so you can be sure that they are workable. Since I have attended three classes at the school, it is with confidence that I recommend this book. The recipe for New Mexican Green Chile and Cabbage Soup with Sausage alone is worth the price! There is a good list of sources for Southwestern ingredients in the back. My only criticism is that I find the layout of the index to be confusing.

13 of 13 people found the following review helpful:

5.0 out of 5 stars festive and colorful, October 30, 2003

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: The Santa Fe School of Cooking Cookbook (Paperback)

This useful book combines contemporary cuisine with its emphasis on color, freshness and health (lime marinated grilled salmon, quesadillas with goat cheese and roasted peppers, jicama salad with watercress, radish and chiles) with hearty traditional foods (enchiladas suizas with tomatillo and cilantro salsa, green chile and cabbage soup with sausage, chiles rellenos, black bean soup).

Curtis, owner of the school, scatters cooking tips throughout the book, paired with appropriate recipes - describing the character and history of blue corn with blue corn pancakes, giving the traditional version of carne adovada, a pork stew, along with the school version, using a comal (griddle) for making tortillas. Illustrated with Santa Fe scenes, gardens, ingredients and dishes, this is a festive book chock full of detail.

15 of 18 people found the following review helpful:

5.0 out of 5 stars Collectible Santa Fe Cookbook, January 28, 2006

By 

Rebecca Johnson "The Rebecca Review" (Washington State) - See all my reviews
(COMMUNITY FORUM 04)    (TOP 50 REVIEWER)    (HALL OF FAME REVIEWER)    (VINE VOICE)    (REAL NAME)   

This review is from: The Santa Fe School of Cooking Cookbook (Paperback)

"The heart and soul of the School is the agriculture upon which the food is based. Many of the traditional methods of growing and processing regional foods - posole, atole, chicos - are almost lost arts. The Cooking School serves as a vehicle to expose and sustain traditional lifestyles." ~Introduction

The Santa Fe School of Cooking Cookbook is filled with pictures from the school and some of them are rather amusing, like the picture of the goats next to the recipe for Open-faced Quesadillas with Goat Cheese and Roast Peppers. Pictures of peppers roasting over an open grill and blue corn being crushed in a molcajete gives this cookbook a warm sunny personality.

I was especially appreciative of the section on the types of chiles. De Arbol, Serrano and Jalapeño are familiar, but Pasilla and Moritas are definitely new to me.

Delicious Recipes Include:

Blue Corn Pancakes

Guacamole

Black Bean Soup

Wild Mint and Lamb Soup

Jicama Salad with Watercress, Radishes, and Chiles

Chicken Enchiladas

Grilled Shrimp in Achiote Marinade

Sopaipillas

Spiced Winter Pears with Ginger Crème Sauce

The Indian Fry Bread is easy to make and makes you feel a different connection to the earth and culture. It is different to fry bread and makes you feel like you are participating in some ancient breadmaking ritual as you pat out the dough by hand (Or you can roll it out, but I learned how to make it that way from my father's sister).

The recipes for Fresh Tortillas will take your cooking to new levels or homemade bliss and there is also a recipe for Green Chile Sauce and the smoky dipping sauce called Chipotle. Spiced Bananas with Rum and a recipe for Pumpkin Cheesecake make this truly collectible. Each recipe has a story and there are cooks notes and plenty of pictures that will make you wish you were gathering the produce and walking through sunny fields of corn. I've walked barefoot in New Mexico and fell in love with the Sopaipillas and the warm earth and even survived a hailstorm in my "just purchased" car. Fortunately we found shelter fast.

This cookbook brought back so many memories! It might inspire a vacation to New Mexico.

~The Rebecca Review