Santa Fe School of Cooking: Flavors of the Southwest

For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale. Susan Curtis, with her husband, David, founded the Santa Fe School of Cooking in 1989. She has coauthored several cookbooks, including Tacos and Salsas and Summer in Santa Fe. She has been on the board of directors of the Santa Fe Wine and Chile Fiesta for fifteen years. Nicole Curtis Ammerman grew up in Santa Fe and is a graduate of the University of Arizona. She handles day-to-day operations of the cooking school.