Reading this cookbook is like taking a stroll through the Farmers' Market to gather a basketful of garden-fresh goodies for supper. The recipes and menus are ideally suited for a leisurely brunch behind adobe walls in a shady garden of lush foliage and a bubbling fountain, for a perfect picnic beside a cool winding stream. There are menus for a succulent Fourth of July barbecue and a panoply of contemporary Native foods inspired by the ancient culture of the Eight Northern Pueblos of New Mexico. The authors celebrate Fiestas de Santa Fe with a tempting buffet and divulge other food secrets for Santa Fe's myriad special occasions. A sampling of the healthful recipes include:
Sweet Roasted Red Beet Salad
Santa Fe Gingerbread with Tangy Poached Apricots
Chile-Barbecued Salmon with Jalapeño, Herb and Orange Relish
Tangy Goat Cheese, Chile and Pumpkin Seed Nachos
Golden Corn and Green Chile Soup
Summer in Santa Fe is more than an array of delectable menus and luscious recipes from The City Different. It's a celebration of the city's history, folklore, traditions, and cultural events. In the shadows of the Sangre de Cristo Mountains, discover the old and the new Santa Fe.
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Janet Mitchell has been a caterer, a college instructor, and a teaching-chef at the Santa Fe School of Cooking. She is a member of the International Association of Culinary Professionals and coauthor of The Santa Fe School of Cooking Cookbook.
Johanna Omelia has served as editor-in-chief of various New York Citybased art and beauty magazines. She is a writer and photographer living in Santa Fe, New Mexico.
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