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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.
This charming spiral-bound cookbook takes its name from Adela Amador's much-loved food column in New Mexico Magazine, "Southwest Flavor." Organized seasonally, it pairs recipes and "slice of life" stories like "It's raining snakes and toads," with a recipe for margarita pie and Adela's anecdote about a summer cloudburst and hundreds of tiny frogs. Then there was the time Adela and her mother were roasting chile and the stove blew up! Adela describes how the reader can roast chile (with no risk to life or limb), and includes both savory and sweet chile recipes. Her childhood recollections take us back to her days growing up in northern New Mexico, with memories of the magical Christmas lights of Madrid, New Mexico (and the tamales that accompanied that holiday), and of being serenaded as a young girl on New Year's Eve, with a recipe for the posole that her family prepared. Dozens of traditional recipes enhance Adela's "tales," edited by New Mexico Magazine editors Emily Drabanski and Walter K. Lopez. The volume includes a glossary of Spanish food names and terms, and an index.
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
A food bonanza--fantastic Southwestern flavors plus good nutrition. The Healthy Southwest Table features more than 100 recipes bursting with taste as well as nutrition. From zippy corn chowder to green chiles stuffed with tuna salad, these savory dishes are low in sugar, salt, and fat and high in beneficial ingredients such as soy, whole grains, and colorful fruits and vegetables. A healthy diet will strengthen your heart, bones, and immune system and reduce the risk of disease. But it can also delight your palate. Set an irresistibly delicious Southwest table with Janet Taylor's quick and tasty Vegetable Stir Fry, followed by Salmon with Sunset Sauce and delectable low-fat Berry-Peach Crumble. 40 color photos.
Setting a healthy sustainable table: tips and recipes to eat healthier and help our planet along the way. Eat vegetarian a few times a week, support local agriculture, and find food in your own garden, and use fresh and healthy seasonal ingredients with Southwest flavors. Includes over 100 recipes, such as Banana Buckwheat Pancakes, Halibut with Grapefruit Sauce, Tortilla Soup, Chipotle Enchiladas, and Chocolate Lava Cake.
More than 275 easy-to-follow recipes combining current tastes with traditional foods.
Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University Ruins are as central to the image of the American Southwest as are its mountains and deserts, and antiquity is a key element of modern southwestern heritage. Yet prior to the mid-nineteenth century this rich legacy was largely unknown to the outside world. While military expeditions first brought word of enigmatic relics to the eastern United States, the new intellectual frontier was seized by archaeologists, who used the results of their southwestern explorations to build a foundation for the scientific study of the American past. In Ruins and Rivals, James Snead helps us understand the historical development of archaeology in the Southwest from the 1890s to the 1920s and its relationship with the popular conception of the region. He examines two major research traditions: expeditions dispatched from the major eastern museums and those supported by archaeological societies based in the Southwest itself. By comparing the projects of New York's American Museum of Natural History with those of the Southwest Museum in Los Angeles and the Santa Fe-based School of American Archaeology, he illustrates the way that competition for status and prestige shaped the way that archaeological remains were explored and interpreted. The decades-long competition between institutions and their advocates ultimately created an agenda for Southwest archaeology that has survived into modern times. Snead takes us back to the days when the field was populated by relic hunters and eastern "museum men" who formed uneasy alliances among themselves and with western boosters who used archaeology to advance their own causes. Richard Wetherill, Frederic Ward Putnam, Charles Lummis, and other colorful characters all promoted their own archaeological endeavors before an audience that included wealthy patrons, museum administrators, and other cultural figures. The resulting competition between scholarly and public interests shifted among museum halls, legislative chambers, and the drawing rooms of Victorian America but always returned to the enigmatic ruins of Chaco Canyon, Bandelier, and Mesa Verde. Ruins and Rivals contains a wealth of anecdotal material that conveys the flavor of digs and discoveries, scholars and scoundrels, tracing the origins of everything from national monuments to "Santa Fe Style." It rekindles the excitement of discovery, illustrating the role that archaeology played in creating the southwestern "past" and how that image of antiquity continues to exert its influence today.
This is the resource book for vegetarian travelers. -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. ..". a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. ..". well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt focuses on America's Southeastern states, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.