The Santa Fe School of Cooking Cookbook

Cooking School Expertise, in Your Own Home

The expert chefs at the Santa Fe School of Cooking give you everything you need to create your own Southwestern feasts!

"Susan Curtis's new book on Southwestern cooking catches all the vibrant flavors and earthy aromas of my favorite cuisine. What Susan has done is to magically transport the enchanted foods of the Southwest into your home kitchen." --Mark Miller, Coyote Cafe

"The Santa Fe School of Cooking Cookbook beautifully captures the spirit, and the flavors, of Santa Fe--a must-have for lovers of Southwestern cuisine." --Dean Fearing, The Mansion on Turtle Creek

"Cooks at all levels will enjoy the Southwest traditions this book offers. The Santa Fe School of Cooking Cookbook helps to keep alive an exciting, authentic regional cuisine." --Robert del Grande, Cafe Annie

Sample the irresistible recipes for Southwestern cuisine:

Grilled shrimp in achiote marinade, blue cornmeal pancakes, piloncillo baked apples with cajeta, berry-pecan flan, roast turkey with mole poblano, southwestern gravlax

Customer Reviews:

Wonderful introduction to the world of New Mexico's cuisine!

By A Customer - January 30, 1999

This is a super introduction to the habit-forming, varied cuisine of New Mexico! The recipes are tested in the Cooking School, so you can be sure that they are workable. Since I have attended three classes at the school, it is with confidence that I recommend this book. The recipe for New Mexican Green Chile and Cabbage Soup with Sausage alone is worth the price! There is a good list of sources for Southwestern ingredients in the back. My only criticism is that I find the layout of the index to be confusing.

festive and colorful

By Lynn Harnett - October 30, 2003

This useful book combines contemporary cuisine with its emphasis on color, freshness and health (lime marinated grilled salmon, quesadillas with goat cheese and roasted peppers, jicama salad with watercress, radish and chiles) with hearty traditional foods (enchiladas suizas with tomatillo and cilantro salsa, green chile and cabbage soup with sausage, chiles rellenos, black bean soup).Curtis, owner of the school, scatters cooking tips throughout the book, paired with appropriate recipes - describing the character and history of blue corn with blue corn pancakes, giving the traditional version of carne adovada, a pork stew, along with the school version, using a comal (griddle) for making tortillas. Illustrated with Santa Fe scenes, gardens, ingredients and dishes, this is a festive book chock full of detail.

Collectible Santa Fe Cookbook

By Rebecca of Amazon "The Rebecca Review" - January 28, 2006

"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 Jalapeño are familiar, but Pasilla and Moritas are definitely new to me.

Delicious Recipes Include:

Blue Corn Pancakes

Guacamole

Black Bean Soup

Wild Mint... read more