Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: Notesfiles $Revision: 1.7.0.8 $; site sysvis Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!inuxc!pur-ee!uiucdcs!convex!sysvis!george From: george@sysvis Newsgroups: net.cooks Subject: Re: Orphaned Response Message-ID: <-84919751@sysvis> Date: Fri, 27-Sep-85 12:22:00 EDT Article-I.D.: sysvis.-84919751 Posted: Fri Sep 27 12:22:00 1985 Date-Received: Mon, 30-Sep-85 01:19:15 EDT References: <1457@vax3.fluke.UUCP> Lines: 63 Nf-ID: #R:vax3.fluke.UUCP:-145700:sysvis:-84919751:37777777600:3578 Nf-From: sysvis!george Sep 27 11:22:00 1985 Sorry this took so long to respond to. Pressing business, you know. > Albuquerque Journal, *The Great Southwest Cooking Classic* and other books. > The address: Albuquerque Journal, 7777 Jefferson NE, Albuquerque, NM 87109 *************************************************************************** I heartily second this recommendation if you want some really good recipes! *************************************************************************** The `Great Green Chile Cooking Classic' is a companion to the more popular *The Great Southwest Cooking Classic*, both publushed by the Albuquerque Trib- une (the address is as given in the book, but the Tribune has recently moved to a new building.) Villela & Gins, Editors. "New Mexico's Prized Recipes from the Albuquerque Tribune's `Great Green Chile Cooking Classic'". Albuquerque Tribune, P.O. Drawer "T", Albuquerque, New Mexico, 87103. ---(continued)-- Another *excellent* Mexican cookbook not yet mentioned is: Dent, Huntley. "The Feast of Santa Fe; Cooking of the Southwest". Simon & Schuster, N.Y. ISBN 0-671-47686-6. Huntley Dent has written some good and sometimes hard to find recipes (White cacao or Amaretto flan) as well as some local history, where to find the less common ingredients, possible substitutions of ingredients, alternate modern methods of preparation, and most importantly is really a book designed to take a cook who is unfamiliar with such things as `tamal' dough and make it easy to prepare as well as being delicious. The pictures are very good, showing step- wise how to perform some of the less obvious manuevers. The good mexican chefs can skip the explanations and directly use the recipes, it has one of the best recipes for `chiles rellenos' that I have seen, and some great sauces and rel- ishes (Green Tomato Relish is made from `tomatillos', not green tomatoes. They are different species of plants.). He makes good distinctions about the dif- ferences in Tex-Mex, Cal-Mex, and `true' Southwestern Mexican cooking, all of which are obvious to the more seasoned (-: Mexican food lovers. If any of you are already good chefs (re: Mexican food), there is one book that is regarded a classic of such fare. To wit: Fergusson, Erna. "Mexican Cookbook". Univ of New Mexico Press, Albuquerque, New Mexico, 87131. ISBN 0-8263-0035-9 She mostly assumes that you know what you are doing and really analyzes some of the foodstuffs being prepared. The results are *great* when fully under- stood by the cook. She calls for "black sage" in one recipe and then proceeds to say that it grows wild in the mountains near her home. This is all well and good, but it is impossible to buy `black sage' (salverria negra) in ANY grocery store. There is a way out of this dilemma, as explained in the book. ------------------------------------------------------------------------------ Anyway, not to be longwinded about this, but "The Feast of Santa Fe" book by Huntley Dent is hardbound and both Erna Fergusson's book and the Albuquerque Tribune's collection book are softbound and not too expensive. I reccomend getting all three books if you are really serious about cooking great Mexican food. I love them all three. (I also have Diana Kennedy's book, but these listed are so much better -- to me -- that I don't use it that much. That's not to say that Diana's book isn't authentic, it is, I just prefer the local flavor (-: of the three that I have mentioned. George Robertson ...!ihnp4!sys1!sysvis!george Brought to you by Super Global Mega Corp .com