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Southwest Flavors: Santa Fe School of Cooking [Hardcover]

Our Price $ 29.71  
Retail Value $ 34.95  
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Item Number 440494  
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Item Specifications...

Pages   224
Est. Packaging Dimensions:   Length: 0.75" Width: 8.75" Height: 10.25"
Weight:   2.85 lbs.
Binding  Hardcover
Release Date   Apr 13, 2006
Publisher   Gibbs Smith, Publisher
ISBN  1586856979  
EAN  9781586856977  

Availability  0 units.

Item Description...
In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots.

Buy Southwest Flavors: Santa Fe School of Cooking by Susan Curtis & Nicole Curtis Ammerman from our Christian Books store - isbn: 9781586856977 & 1586856979

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More About Susan Curtis & Nicole Curtis Ammerman

Register your artisan biography and upload your photo! Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [6482  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > General   [408  similar products]
3Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest   [95  similar products]

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Reviews - What do our customers think?
A Culinary Book  Jan 8, 2008
I was excited when I bought this book, since it is the School of Cooking. It is a very good book, but I was expecting traditional meals from the Santa Fe area. In fact, the food items are from a more modern perspective instead of traditional. The book itself is excellent. It is just that I was fooled about the content as far as what type of foods to expect.

If I was looking for the more modern type of cooking that is featured in this book, I would have given it five stars. As far as that goes, the book covers everything anyone would need to know.

If you are looking for traditional New Mexican cooking, I give it four stars, since most of the recipes are ultra-modern with new taste combinations. The background information is very interesting to read and also very informative.
Another MUST for those Southwest Food Lovers!  Feb 20, 2007
Excellent recipes! You'll thoroughly enjoy this as well if not better than the first cookbook by the Santa Fe School of Cooking.
After experiencing authentic southwest cuisine in wonderful old west locations like Durango, Colorado, and Santa Fe, New Mexico, I had to have some more of it back here in northeastern Pennsylvania. This book does it all, with a terrific range of tasty recipes - literally from soup to nuts - and its text is fully complimented by tasteful color photography and artwork.
It makes a great gift for your favorite cook - trust me, I know !
This book will inspire you   May 29, 2006
We have always been fascinated by the cuisine of Santa Fe, a new age culinary vortex that attracts the most creative spirits in the food world. Like Cuban food, the Santa Fe style blends cooking modes and techniques from several cultures -- Spanish, Native American, Mexican, and Anglo -- to create a rich new cuisine. We enjoy the fresh new tastes and the vitality of the Santa Fe School of Cooking.

Of course, Santa Fe cuisine is unlike Cuban cuisine in its celebration of the pepper in all of its varieties. Where Cuban food sticks to the mild side of the pepper world, cooking Santa Fe style allows us to really take a walk on the wild side with hot and spicy peppers. When we want to really spice things up in the kitchen, we really enjoy these recipes with their use of a dozen or more chiles that define Santa Fe cuisine.

Somehow the authors of Southwest Cuisine have managed to create a style of "Haute Cuisine" without being pretentious, and that is an amazing accomplishment. No matter how sophisticated the dish, this is food that remains true to its more humble roots and never loses the earthiness and sincerity of its food origins.

We enjoy rice and we have been making rice pudding for ages. The authors include a savory version of rice pudding that is a real treat! Other favorites include the orange cilantro salsa, cream cheese pie with pineapple coconut sauce, and a unique "lasagna" laced with smoky chipotle and a poblano pesto that is very original. The roasted pineapple salsa has also proved very popular at our house. We've tried it with the fiery turkey as suggested in the book, but it also works well with several of our own dishes -- at least for the more adventurous eaters in our circle.

Southwest Flavors is an ideal book for people who enjoy entertaining with food. If you have a creative flair in the kitchen, this book will inspire you to think outside the box and will open up whole new pathways for your own creations. If you have been stuck in a less-than-creative food rut, this book will take you places you've never been before. With a clean look and excellent food photography, this book is a joy to cook with.

Also recommended: Three Guys From Miami Cook Cuban, and Three Guys From Miami Celebrate Cuban.

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