Santa Fe Kitchens or Dance of Spices

Santa Fe Kitchens: Delicious Recipes from the Southwest

Author: Museum of New Mexico Foundation

For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.

Unique and delicious recipes from some of New Mexico's most renowned chefs reflect the balance of Santa Fe's cultures and lifestyle.

Featuring recipes from the most renowned kitchens of New Mexico, including:
Coyote Cafй - Mark Miller, proprietor and chef; Bradley Borchardt, chef
El Farol - David Salazar, proprietor; James C. Caruso, chef
Fuego Restaurant - Bouneou Maxime
Harry's Roadhouse - Harry Shapiro, proprietor
Jane Butel Cooking School - Jane Butel, proprietor and author
Jinja Cafй - Lesley Allin, proprietor and chef
Los Pinos Guest Ranch, Pecos - Alice M. McSweeney, proprietor and chef
Osteria D'Assisi - Lino Pertusini, proprietor; F. Ventricini, chef
Santa Fe School of Cooking - Nicole Ammerman
Paula Lambert, author, The Cheese Lover's Cookbook and Guide

Table of Contents:

Contents

Acknowledgments

Introduction

Appetizers

Beverages

Brunch

Soups, Stews and Chilies

Salads, Dressings and Croutons

Entrees

Sides and Accompaniments

Breads

Desserts

Index

Look this: Killer Commodities or Introduction to Human Services

Dance of Spices: Classic Indian Cooking for Today's Home Kitchen

Author: Laxmi Hiremath

A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen

Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.

Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.