More of the Best From New Mexico Kitchens Review

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(More customer reviews)This book is more "fluff" than "The Best of New Mexico Kitchens" -- more trendy restaurant recipes, PLUS the infamous "How to Boil Water" recipe. If you want traditional New Mexico -- not restaurant versions -- buy "The Best of New Mexico Kitchens" instead of this version.

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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.
The book concludes with a selection of recipes donated by some of the state's best known citizens. Now you can make lentil soup the way Frank Waters does, atole á la Rudolfo Anaya, and chile rellenos in tempura batter according to the instructions provided by Roy Nakayama, New Mexico State University's world-famous chile expert. For your friends who are not lucky enough to live in New Mexico, a list of mail-order sources for New Mexico cooking supplies is included.

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Wagon Wheel Kitchens: Food on the Oregon Trail Review

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(More customer reviews)Wagon Wheel Kitchens can be considered a classic now, one of the best books on eating and cooking on the Oregon Trail. It's not just recounting of the trials and tribulations of gathering and carrying foodstuffs for the months-long travel, but the new science and technology that made going on the Oregon Trail possible. The very basics that we take for granted today such a flour, are all explored. I found the nascent food science such as Preston's yeast flour and the fight over ingredients that made a simple loaf of bread rise all interesting and thought-provoking. What on earth would people do today when many can't even make a simple roux?
Highly recommended not only for someone interested in the Oregon Trail, but also for putting family history into context. Any teacher studying this period in the classroom or college level would benefit from reading it for himself or assigning it.

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Pioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on the Oregon Trail. She investigates the mundane--biscuits and bacon, mush and coffee--as well as the unexpected--carbonated soda made from bubbling spring water; ice cream created from milk, snow, and peppermint; fresh fruits and vegetables.Understanding what and how the pioneers ate, Williams demonstrates, is essential to understanding how they lived and survived--and sometimes died--on the trail.

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