New Mexico Cuisine: Recipes from the Land of Enchantment
Oct 2013 · UNM Press
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About this ebook
Winner of the 2010 New Mexico Book Award for Best Cookbook
Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey’s Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes. Casey includes dozens of quick recipes designed for the convenience of the modern cook as well as traditional recipes that require more time and patience for those looking for a bit of challenge. Along with the recipes, Casey includes engaging notes on one of the most unique histories and cultures in the United States.
Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey’s Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes. Casey includes dozens of quick recipes designed for the convenience of the modern cook as well as traditional recipes that require more time and patience for those looking for a bit of challenge. Along with the recipes, Casey includes engaging notes on one of the most unique histories and cultures in the United States.
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About the author
Clyde Casey has published four cookbooks celebrating different aspects of New Mexico’s culinary traditions, including New Mexico Cooking and Sassy Southwest Cooking.
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