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.
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Customer Reviews
Most Helpful Customer Reviews
25 of 28 people found the following review helpful
By Hap G.
Format: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!
22 of 25 people found the following review helpful
Format: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.
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.
15 of 18 people found the following review helpful
By A Customer
Format: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.
Most Recent Customer Reviews
5.0 out of 5 stars
It's a Small World in the Kitchen ...
My sister gave me this cookbook as a birthday token seven or eight years ago. She gives me a cookbook almost every holiday. Read more
Published 1 month ago by Giordano Bruno
5.0 out of 5 stars
Good Santa Fe recipes.
This is actually a replacement for me. I lost my other book and was having a hard time finding recipes to replace the ones I like. I think the recipes are authentic.
Published 9 months ago by Carol Jo
4.0 out of 5 stars
Classic Soutwestern Recipes
This book is for those cooks who love the food from Santa Fe, N.M. and the surrounding areas. The recipes are not quick and easy cooking using a lot of pre-mixed ingredients but... Read more
Published 15 months ago by S. Mitchell
5.0 out of 5 stars
The bset Santa Fe cookbook around
I recently purchased and test 7 Santa Fe and NM cookbooks. I'm from the area and a trip to Santa Fe got me started. This is the best read and has the best traditional NM recipes. Read more
Published 20 months ago by C. L. Wilson
5.0 out of 5 stars
This is the BEST NEW MEXICO COOKBOOK
I have lived in New Mexico for decades including all parts of the state. Although there are subtle regional variations in New Mexican food across the state, this book does the... Read more
Published on January 4, 2010 by J. Frey
5.0 out of 5 stars
Great history as well as cookbook.
Ever since spending two months in Santa Fe NM a couple of years ago I have been trying to find restaurants or cookbooks that captured the unique flavor of the Santa Fe southwest... Read more
Published on December 28, 2009 by Timothy Duncan
5.0 out of 5 stars
Tried and true, a classic
I have had this cookbook for a number of years and the poor book is stained in many places because of frequent use. The recipes are wonderful. Read more
Published on August 30, 2009 by Linda Guyer
5.0 out of 5 stars
Quick service!
I got great service with this book store and love the southwest cookbook. It is used but was in great condition - like new and for a much better price than a new one. Thanks!
Published on February 13, 2009 by Sharon Kromka
5.0 out of 5 stars
The 'Educated' Eater
I read "The Food of Santa Fe", most recently, prior to visiting New Mexico for a vacation - I had owned it for years and previously only made some recipes. Read more
Published on December 12, 2008 by Judith C. Trolley
5.0 out of 5 stars
This is the only Santa Fe cookbook you need
This is a splendid book that is both entertaining and informative. The advice on how to choose fresh, ripe produce is very helpful as many of the ingredients mentioned may be... Read more
Published on June 15, 2001 by Stephanie E. Ladd
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