By Sheila MacNiven Cameron. Spiral bound so it will stay open to any recipe. 160 pages. 6" X 9".
If you have ever wanted to duplicate the food from your favorite New Mexico
restaurant in your kitchen, this book is for you. Probably the most unusual
southwestern cookbook ever compiled, it features an assortment of recipes as
eclectic as the state's cultures, many of them contributed by well-known New
Mexico chefs. The recipe for refried beans comes from Philomena's restaurant in
Los Alamos: it is followed by instructions for preparing the world-famous chile
served at the Owl Bar & Café in San Antonio. Also represented are dishes
like poulet marengo from more glamorous Santa Fe restaurants such as La Tertulia
and the Pink Adobe, along with such obscure regional specialties as Hobbs
barbecued ribs, Silver City sausage, and Carlsbad casserole.
