Buy Used
Used - Good See details
Price: 3.07

or
 
   
Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Colour:
Image not available

 
Tell the Publisher!
Id like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The Feast of Santa Fe: Cooking of the American Southwest [Hardcover]

Huntley Dent
3.0 out of 5 stars  See all reviews (2 customer reviews)

Available from these sellers.


Formats

Amazon Price New from Used from
Hardcover --  
Paperback 16.72  

Product details

  • Hardcover
  • Publisher: Simon & Schuster (Mar 1985)
  • Language: English
  • ISBN-10: 0671476866
  • ISBN-13: 978-0671476861
  • Product Dimensions: 22.9 x 15.7 x 3.3 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 3,412,995 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Inside This Book (Learn More)
Browse and search another edition of this book.
First Sentence
Santa Fe, New Mexico, is a city of mixed cultures, and this cookbook contains recipes from each-Pueblo Indian, Spanish, Mexican, pioneer Anglo-American, as well as the cuisine of modern Santa Fe, which evolved from all of them. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

Customer Reviews

4 star
0
3 star
0
2 star
0
3.0 out of 5 stars
3.0 out of 5 stars
Most Helpful Customer Reviews
0 of 1 people found the following review helpful
5.0 out of 5 stars The Edible Museum 9 April 2014
Format:Paperback|Verified Purchase
Among a select list of cookbooks which can be read cover-to-cover in the manner of a particularly juicy novel, Feast of Santa Fe is a delicious, tempting and comprehensive introduction to the food and food culture of the Santa Fe region. It's also that rare thing: a literate cookbook, unafraid to reference Willa Cather alongside Elizabeth David.

The author spices his informative mini-essays on the kitchens and ingredients of the region with a piquant blend of humour and practicality. One of the few regional cookbooks that accepts that accurate reproductions of the food it describes may not be possible (or even desirable) in the modern home, Dent hilariously and affectionately describes the authenticity obsessed cook "standing before their four-burner stoves with microwave and warming oven, the processor humming in the distance, but thinking in their imaginations that they are in fact barefoot and wearing sombreros".

Reading and cooking through the book is like walking through the best kind of museum display. The recipes (by and large) come out very well without substantial adjustments and fill the house and table with the smells, flavours and colours of Santa Fe. A delightful culinary adventure in the damp British spring!
Comment | 
Was this review helpful to you?
1 of 3 people found the following review helpful
1.0 out of 5 stars Pure Poison... 19 Mar 2014
Format:Paperback
For goodness' sake stay away from Santa Fe and her crockery.
She claims to be a 'professional writer'.
Cursed is the cheat.
Comment | 
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.7 out of 5 stars  23 reviews
27 of 30 people found the following review helpful
5.0 out of 5 stars Absolutely the BEST SW Territorial Cuisine - AUTHENTIC! 18 Dec 2001
By Hap G. - Published on Amazon.com
Format:Paperback
There is no doubt in my mind or on my tongue that this cook book has absolutely the best recipes for SW Territorial Cuisine. When you dine in Santa Fe or Taos, this is the food you eat in private homes or at the best restaurants. The meals are totally authentic. Dent takes you through time and tradition providing descriptions of ingredients and preparation methods that are sure to get your juices flowing! There isn't a better reference. I've given over a dozen of these books to people who have commented on my enchiladas and green chile. Go for it without hesitation!
25 of 28 people found the following review helpful
5.0 out of 5 stars Finally, a cookbook worth using 26 Oct 2006
By Michael LaDeau - Published on Amazon.com
Format:Paperback
A good cookbook must be a regional one. Huntley Dent's book, The Feast of Santa Fe, is the gem in this class. Most important, all the recipes I have tried in this book have been a success.

The author is straightforward when advising extra effort when a shortcut will not do, such as grinding your own chili powder. Dent is equally candid when convenience is more practical, such as purchasing flour tortillas instead of making them.

I appreciate the author telling how to best prepare the fillings for burritos and enchiladas. The resulting quality you will be hard pressed to find even in the most prestigious New Mexican restaurants. The sauce recipes found in the book are certainly a match for those establishments.

There have been some recipes I tried with a less than authentic but convenient substitute suggested by Dent; the result was still quite good. A perfect example is Chorizo made with kielbasa. It was so easy. The flavor is very New Mexican. Dent's real specialty is in authenticity. There is a recipe for authentic Spanish rice that is easy to make and authentic. This is certainly better than what is served in restaurants.

The book offers so much. I still have some suggested techniques to try with chili sauces. So many recipes are offered with multiple variations. I'm sure it will take years for me to try them all. But I am determined, this is a fun book.
17 of 20 people found the following review helpful
4.0 out of 5 stars A tasty tour of the Southwest 17 Dec 1998
By A Customer - Published on Amazon.com
Format:Paperback
Dent has assembled a wide-ranging collection of Southwestern recipes, and his discussions of their history and derivation are often excellent. He's a pleasant writer to read, and even if you're not a "serious" cook the book is highly educational. His instructions are usually clear, although sometimes they're buried in a matrix of anecdotes that makes them difficult to follow. However, if you're looking for Santa Fe cooking as done by a native's abuelita (granny), this isn't quite it: some of the recipes bear little or no relation to the "standard" version. For instance, he tells you how to make carne adovada with pork chops, but here it's usually prepared as a stew of pork meat and red chile. And how can he discuss beans without mentioning "epazote," an herb widely grown in the Southwest and used as a mild seasoning and (ahem) anti-gas agent? In general, this is the best book I know of on Santa Fe cooking, but it's not 100% authentic.
14 of 17 people found the following review helpful
5.0 out of 5 stars Yummy book - great reading 11 Feb 2000
By A Customer - Published on Amazon.com
Format:Paperback
This is only cookbook that I have ever sat down and read cover to cover, like a novel. It is so rich in culture, entertaining, and mouth-watering, I simply couldn't put it down. I have enjoyed the recipes, and especially appreciate how they work out when followed correctly. I absolutely recommend this book for anyone who loves the cuisine of the Santa Fe region!
4 of 4 people found the following review helpful
5.0 out of 5 stars It's a Small World in the Kitchen ... 10 April 2013
By Giordano Bruno - Published on Amazon.com
Format:Paperback
My sister gave me this cookbook as a birthday token seven or eight years ago. She gives me a cookbook almost every holiday. She knows that I'm an eclectic cook, disorderly but very efficient, who never follows a recipe exactly and almost never produces the same meal twice. So what value can a cookbook have for me? Inspiration! Setting the bar! Tripping the trigger!

When I cook in the style Mr. Dent describes so eloquently, I aim not just to put New Mexico cuisine - that blend of Old Mexican, Native American, and Yankee pioneer - on the table but also to evoke the colors and rhythms of Santa Fe in my home. The task is made easier because I have a whole china chest of plausibly Southwestern dishes and plates from Old Mexico, plus a small but elegant collection of Pueblo, Hopi, Zuni etc. ceramics. I can't transport the sublime landscape of Santa Fe to my kitchen, but I can evoke its smells and breezes.

Cooking in this style is a lot like exploring the fantasy world of the Santa Fe Museum of International Folk Art. If you haven't visited this cuisine, or that museum, or the city of Santa Fe, or the landscape and historical beauties of New Mexico, stop! don't go anywhere else first! this is America's finest.
Were these reviews helpful?   Let us know
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
Topic:
First post:
Prompts for sign-in
 

Search Customer Discussions
Search all Amazon discussions
   


Look for similar items by category


Feedback