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Best from New Mexico Kitchens
Best from New Mexico Kitchens Sheila MacNien Cameron 0937206008 9780937206003 New Mexican cooking is unique to New Mexico. The stacked enchiladas topped with an egg & smothered in thick red sauce, the posole stew , rich & meaty, the green chi
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Best from New Mexico Kitchens by Sheila MacNien Cameron

New Mexican cooking is unique to New Mexico. The stacked enchiladas topped with an egg & smothered in thick red sauce, the posole stew , rich & meaty, the green chile & blue corn tortillas--these are typically New Mexican dishes. New Mexico cooking was originally based on Pueblo Indian dishes & on the foods grown by these people--& not on the foods prepared by the Indians of Mexico. As time went on, there were influences from Mexico, France, Britain, & the Eastern Seaboard colonies. A number of the recipes in this book have appeared in past issues of New Mexico Magazine. Some come from the kitchens of New Mexico restaurants. Most, however, come from home kitchens.

Author: Sheila MacNien Cameron

Language: English

Edition: First

Binding: Paperback

Publisher: Univ of New Mexico Pr

Publication Date: 1979-06-01

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Sheila MacNien Cameron (Edition: First) Paperback