Flavors of the Southwest for Cooking Enthusiasts

For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. This follow-up cookbook to the original Santa Fe School of Cooking offers anyone the opportunity to share in the expertise of some of this culinary hot spot's top chefs. The book features dozens of recipes, techniques, traditions, and flavors that have helped define the region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking, with all original recipes exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine.

Sidebars and features include chiles, equipment, wines of New Mexico, farmers markets, and techniques for nopales and tamale. Susan Curtis, along with her husband, David, founded the Santa Fe School of Cooking in 1989. She has coauthored several cookbooks, including Tacos and Salsas and Summer in Santa Fe, and has been on the board of directors of the Santa Fe Wine and Chile Fiesta for fifteen years. Nicole Curtis Ammerman, Susan's daughter, grew up in Santa Fe and is a graduate of the University of Arizona. She handles the day-to-day operations of the cooking school.

The book's focus on regional ingredients, traditions, and flavors provides readers with a comprehensive understanding of the unique culinary identity of Santa Fe. By highlighting the expertise of the school's guest chefs, it offers a unique opportunity to bring the expertise of this culinary hotspot into one's own kitchen. The inclusion of sidebars and features on key elements of Santa Fe cuisine, such as chiles, equipment, and techniques, further enhances the reader's understanding and appreciation of the local culinary landscape.

The collaboration between Susan Curtis, a seasoned cookbook author and co-founder of the cooking school, and Nicole Curtis Ammerman, who oversees the school's operations, lends the book a well-rounded perspective that combines institutional knowledge with a nuanced understanding of the region's culinary traditions. This follow-up to the original Santa Fe School of Cooking cookbook is a must-have for anyone interested in exploring the flavors and techniques that have made this city a renowned culinary destination.

product information: