Tasting New Mexico

Jamison, Cheryl Alters; Jamison, Bill

Published by Museum of New Mexico Press
ISBN 10: 0890135428 / ISBN 13: 9780890135426
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2012. Paperback. A collection of one hundred recipes that showcase the best from New Mexico's home kitchens. It includes such recipes as: green and red chile stews, albondigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), and more. Num Pages: 220 pages, 15 b/w & 9 colour photos. BIC Classification: 1KBBWX; WBN. Category: (G) General (US: Trade). Dimension: 277 x 214 x 12. Weight in Grams: 916. . . . . . Books ship from the US and Ireland. Bookseller Inventory #

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Title: Tasting New Mexico
Publisher: Museum of New Mexico Press
Book Condition: New

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Jamison, Cheryl Alters
Published by Museum of New Mexico Press (2012)
ISBN 10: 0890135428 ISBN 13: 9780890135426
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Book Description Museum of New Mexico Press, 2012. Paperback. Book Condition: Good. Satisfaction 100% guaranteed. Bookseller Inventory # mon0001701973

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Jamison, Cheryl Alters & Bill Jamison.
Published by Museum of New Mexico Press,, Santa Fe: (2012)
ISBN 10: 0890135428 ISBN 13: 9780890135426
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Book Description Museum of New Mexico Press,, Santa Fe:, 2012. Book Condition: Paperback. Near Fine. Due to size, overseas shipping may cost much more. Quarto, red illustrated wraps, 191 pages, index. This book is in excellent shape, clean & bright, with sharp corners and a tight binding. Due to size, overseas shipping may cost much more. Bookseller Inventory # 272583

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Book Description Paperback. Book Condition: New. Bookseller Inventory # 3306680

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Book Description Museum of New Mexico Press, 2012. PAP. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780890135426

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Book Description 2012. PAP. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780890135426

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Cheryl Alters Jamison, Bill Jamison
Published by Museum of New Mexico Press 2012-04-13, Santa Fe (2012)
ISBN 10: 0890135428 ISBN 13: 9780890135426
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Book Description Museum of New Mexico Press 2012-04-13, Santa Fe, 2012. paperback. Book Condition: New. Bookseller Inventory # 9780890135426

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Cheryl Alters Jamison
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Book Description Paperback. Book Condition: New. 213mm x 20mm x 277mm. Paperback. This title presents few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cook.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 220 pages. 0.907. Bookseller Inventory # 9780890135426

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Jamison, Cheryl Alters
Published by Museum of New Mexico Press (2012)
ISBN 10: 0890135428 ISBN 13: 9780890135426
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Cheryl Alters Jamison, Bill Jamison
Published by Museum of New Mexico Press
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Book Description Museum of New Mexico Press. Paperback. Book Condition: new. BRAND NEW, Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking, Cheryl Alters Jamison, Bill Jamison, Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish colonists who brought with them livestock along with many fruits and vegetables, and to the nineteenth-century introduction of new ingredients and ideas by waves of immigrants from Europe, the Middle East, and Latin America, as well to new residents from the east and west coasts, Texas, and other states. On the occasion of New Mexico's State Centennial, Tasting New Mexico celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century that showcase the best from New Mexico's home kitchens. The authors criss-crossed the state in search of a variety of family and hometown favourites, including green and red chile stews, albondigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), frybread and sopaipillas, and silky natillas custard. Other recipes include Edith Warner's scrumptious chocolate cake, steak Dunigan pro-vided by Santa Fe's Pink Adobe restaurant, the mountain trout recipe the Fred Harvey Company created for the opening of the grand Montezuma Hotel near Las Vegas, and a delightful cocktail concocted by the landmark Rancho de Chimay6 restaurant to support the local apple crop industry. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbours in the Southwest and northern Mexico. The book details how New Mexico's agricultural abundance comes not from perfect soil and climate, but from the ingenuity and tenacity of its farmers and ranchers. The book is further packed with tasty quotes, luscious photos, and simply great stories. Bookseller Inventory # B9780890135426

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