| Mexican Cookbook Contributor(s): Fergusson, Erna (Author) |
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ISBN: 0826300359 ISBN-13: 9780826300355 Publisher: University of New Mexico Press OUR PRICE: $13.46 Product Type: Paperback - Other Formats Published: November 1969 Annotation: This popular cookbook has sold more copies than any other native cookbook ever printed in the Southwest. First published in 1934, it contains recipes for the foods that are now served in trendy restaurants nationwideenchiladas, chile rellenos, and carne adovada. But the heart of this cookbook consists of simple, rustic food served in New Mexican homesgreen chile sandwiches, a lamb-based cold soup, and sweet rice. Techniques for preparing freshly grown food, while unnecessary thanks to modern supermarkets, bring back the ambience and spirit of territorial New Mexico. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Mexican |
| Dewey: 641.597 |
| LCCN: 46000214 |
| Physical Information: 0.4" H x 5.47" W x 8.01" (0.37 lbs) 128 pages |
| Themes: - Cultural Region - Mexican |
| Descriptions, Reviews, Etc. |
| Publisher Description: When it was first published in 1934, Erna Fergusson's Mexican Cookbook made authentic Mexican recipes accessible to cooks nationwide--including celebrated favorites such as enchiladas, chile rellenos, and carne adovada, as well as the simple, rustic foods traditionally prepared and served in New Mexican homes. Inspired by the delight and enthusiasm with which visitors to the Southwest partook of the region's cuisine, this popular cookbook remains an enduring tribute to the ambience and spirit of territorial New Mexico. |
Contributor Bio(s): Fergusson, Erna: - Erna Fergusson (1888-1964) wrote widely on New Mexican themes and helped create tourism in the Southwest with her Indian Detours business. |