Feast of Santa Fe: Cooking of the American Southwest

by Huntley Dent

Book Overview

From Simon & Schuster, The Feat of Santa De includes more than 150 recipes have been adapted to suit the modern cook, making it easy to create an authentic feast from appetizer to dessert.

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land.

• Format: Paperback
• Language: English
• ISBN: 0671873024
• ISBN13: 9780671873028
• Release Date: November 1993
• Publisher: Simon & Schuster
• Length: 400 Pages
• Weight: 1.50 lbs.
• Dimensions: 1.1" x 6.0" x 9.0"

Customer Reviews

Finally, a cookbook worth using

A good cookbook must be a regional one. Huntley Dent's book, The Feast of Santa Fe, is the gem in this class. Most important, all the recipes I have tried in this book have been a success. The author is straightforward when advising extra effort when a shortcut will not do, such as grinding your own chili powder. Dent is equally candid when convenience is more practical, such as purchasing flour tortillas instead of making them. I appreciate the author telling how to best prepare the fillings for burritos and enchiladas. The resulting quality you will be hard pressed to find even in the most prestigious New Mexican restaurants. The sauce recipes found in the book are certainly a match for those establishments. There have been some recipes I tried with a less than authentic but convenient substitute suggested by Dent; the result was still quite good. A perfect example is Chorizo made with kielbasa. It was so easy. The flavor is very New Mexican. Dent's real specialty is in authenticity. There is a recipe for authentic Spanish rice that is easy to make and authentic. This is certainly better than what is served in restaurants. The book offers so much. I still have some suggested techniques to try with chili sauces. So many recipes are offered with multiple variations. I'm sure it will take years for me to try them all. But I am determined, this is a fun book.

Absolutely the BEST SW Territorial Cuisine - AUTHENTIC!

There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!

The Cookbook I Use the Most

I have used this cookbook for over 5 years and I still find new things to try. Today I showed this book to my in-laws and they were so excited to see long forgotten recipies from their childhood. I will now buy another copy to give my father-in-law otherwise he will have me make all his favorites everytime he visits.

This cookbook is excellent

I have had this book a few years now. Every recipe has been great. The spare ribs with peanuts and chipotle chile sauce are wonderful and completely different. The carne adovado is wonderful served over spaghetti noodles instead of the usual spaghetti sauce. If you are tired of making the same old thing, buy this book.

Yummy book - great reading

This is only cookbook that I have ever sat down and read cover to cover, like a novel. It is so rich in culture, entertaining, and mouth-watering, I simply couldn't put it down. I have enjoyed the recipes, and especially appreciate how they work out when followed correctly. I absolutely recommend this book for anyone who loves the cuisine of the Santa Fe region!