Winner of the 2010 New Mexico Book Award for Best Cookbook

Since he first traveled to New Mexico in the 1960s, Clyde Casey has been in love with New Mexican cuisine and has explored its evolution from Puebloan roots, to influences brought by the Spanish in the early 1500s, to what is today a unique blend of Native American, Spanish, French, cowboy chuck wagon, Mexican, and Mediterranean influences. A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of these culinary origins, offering a wide range of New Mexican recipes. Casey includes dozens of quick recipes designed for the convenience of the modern cook as well as traditional recipes that require more time and patience for those looking for a bit of challenge. Along with the recipes, Casey includes engaging notes on one of the most unique histories and cultures in the United States.

Author: Clyde Casey
Publisher: University of New Mexico Press
Published: 11/15/2013
Pages: 193
Format: Paperback
Weight: 0.72lbs
Size: 9.03h x 6.07w x 0.52d
ISBN: 9780826354174

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