The Best from New Mexico Kitchens
by Sheila MacNiven Cameron
Part Number: BOOK-BNMK
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Most “Mexican" cooking is essentially Indian, as adapted by the Spanish. In New Mexico, the cooking therefore was originally based on Pueblo Indian dishes and on foods grown by these people. Recipes include, blue corn bread, frontier doughnuts, frijoles, and sopaipillas. Soft bound edition, 6 x 9" format, 147 pages, with hundreds of recipes. Dieters beware, these are good!

The Table of Contents includes the following:
  • Chile-New Mexico's Fiery Soul
  • Breads
  • How to Build an Horno
  • Salads, Vegetables and Side Dishes
  • Main Dishes
  • Desserts
  • Pies, Cakes and Cookies
  • Candies
  • Miscellaneous
  • Index

ISBN: 0-937206-35-0
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