Salsas

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Talented chefs at Susan Curtis's Santa Fe School of Cooking combine their culinary talents to create authentic southwestern-style recipes. Salsas offers a mouthwatering look at a selection of tried-and-true, marvelously edible salsas that serve as appetizers along with fresh tortilla chips and assorted vegetables and fruits; as relishes and garnishes for savory meat, poultry, fish, and seafood; or as perfectly delicious additions to hearty sandwiches, eggs, pastas, salads, soups, and pancakes (blue corn, of course).
Photographs © 2000 Lois Ellen Frank, LOIS Photography
Susan Curtis is owner/director of the Santa Fe School of Cooking and Market. She combined her business acumen with her passion for food and founded the Santa Fe School of Cooking in December 1989. Under her direction, the school has achieved international acclaim with feature articles written about the school in numerous publications as well as for television and radio. She coauthored the Santa Fe School of... Tovább

Fülszöveg

Talented chefs at Susan Curtis's Santa Fe School of Cooking combine their culinary talents to create authentic southwestern-style recipes. Salsas offers a mouthwatering look at a selection of tried-and-true, marvelously edible salsas that serve as appetizers along with fresh tortilla chips and assorted vegetables and fruits; as relishes and garnishes for savory meat, poultry, fish, and seafood; or as perfectly delicious additions to hearty sandwiches, eggs, pastas, salads, soups, and pancakes (blue corn, of course).
Photographs © 2000 Lois Ellen Frank, LOIS Photography
Susan Curtis is owner/director of the Santa Fe School of Cooking and Market. She combined her business acumen with her passion for food and founded the Santa Fe School of Cooking in December 1989. Under her direction, the school has achieved international acclaim with feature articles written about the school in numerous publications as well as for television and radio. She coauthored the Santa Fe School of Cooking Cookbook in 1995, was recently involved in restaurant consulting for a chain of upscale southwestern restaurants called "Santa fe" in the United Kingdom, leads culinary tours through northern New Mexico each year, and develops new aspects of the business.
Chef Kathi Long, an expert in regional cooking of Mexico, combines demanding careers as a personal chef, food service consultant, cookbook author, and food stylist. She worked as sous chef for Arizona 206 in New York City and has assisted Patricia Quintana, a well-known Mexican chef/consultant, with many projects. Kathi authored Mexican Light Cooking, emphasizing the healthy approach to southwestern-style fare; developed recipes for the popular Best of Mexico cookbook; and coauthored The Santa Fe School of Cooking Cookbook with Susan Curtis and Janet Mitchell. Kathi is currently working on a book about southwestern cuisine for Williams-Sonoma. Vissza