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| The Santa Fe School of Cooking Cookbook | 
 enlarge | Authors: Susan D. Curtis, Susan Curtis
Creator: Valerie Santagto
Publisher: Gibbs Smith, Publisher
Category: Book
List Price: $19.95
Buy New: $6.91
You Save: $13.04 (65%)
Buy New/Used/Collectible from $6.91
Avg. Customer Rating:  (7 reviews)
Sales Rank: 126032
Languages: English (Original Language), English (Unknown), English (Published)
Media: Paperback
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.6
Dimensions (in): 9.9 x 8.5 x 0.5
ISBN: 0879058730
Dewey Decimal Number: 641
UPC: 082552087302
EAN: 9780879058739
ASIN: 0879058730
Publication Date: August 1, 1998
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
Includes beautiful recipes for southwestern cuisine.< BR>
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| Customer Reviews: Read 2 more reviews...
 The Next Best Thing to Taking a Class There November 29, 2007
As a New Mexican, it's difficult to not be biased but I will say this, if there is only room for one Southwestern cookbook on your shelf then this one is it!
Susan Curtis, the author and owner of the school, does an magnificent job of presenting a variety of delicious recipes which give an excellent overview of the diversity of the cuisine of the region. The recipes range from simple and traditional New Mexican fare such as Green Chile Stew to more contemporary Southwestern cuisine like Lime Marinated Grilled Salmon (a personal favorite that I serve for company regularly.)
Susan has produced a book that contains recipes which are clear, concise and very easy to follow. In addition to excellent recipes, she includes descriptions of all of the ingredients and tips on using them. There are also many stories which convey the history and development of the foods of the area. It's truly a cookbook that you can just enjoy reading since there is so much more than just recipes between it's covers.
Many of the recipes are from the classes taught at the school. If you're fortunate enough to visit Santa Fe then a class at the school should be on your "must do" list. If you can't, then this book is the next best thing!
Great Cookbook October 1, 2007
This is a wonderful book! I bought a copy when I attended a class at the Santa Fe School of Cooking but someone was "helping" me in the kitchen and spilled something on it. Most of the pages were stuck together before I found out about it. It has some of my very favorite recipes in it so I was glad to finally replace it with a new copy. Try the cookbook and if you are in Santa Fe, be sure to sign up for a great class at the School.
 So So May 18, 2007
0 out of 1 found this review helpful
Disappointed that this cookbook did not have more hints for cooking a high elevations with hispanic flavor.
An Essential Cookbook for Southwest Food Lovers February 20, 2007
We consider this cookbook as one of the best southwest cookbooks available. Not only that, but we've been to the school in Santa Fe. It was a great experience to just be there. This cookbook is written by those living the culture of the foods. It's real stuff!
Collectible Santa Fe Cookbook January 28, 2006
10 out of 14 found this review helpful
"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 Jalapeno 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 Creme 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
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