The Feast of Santa Fe: Cooking of the American Southwest

by Huntley Dent

From Simon & Schuster, The Feat of Santa De includes more than 150 recipes have been adapted to suit the modern cook, making it easy to create an authentic feast from appetizer to dessert.

Dent explores the traditions of Native American cooking and shows how they were modified by Spanish, Mexican, and Anglo-American influences and by the bounty of the land.

Genres: Cookbooks, Food, Cooking

400 pages, Paperback

Published November 23, 1993

Reviews

[Bruce Wasserman · Rating 5 out of 5]

If you cook and you love Southwestern food, this is an essential book for your library. Huntley Dent lays a foundation and then builds on it. Things like flame roasting chiles on the stovetop, making tortillas, burritos, soups: I find myself referring to his recipes, tweaking them and finding now avenues for my cooking.

Regardless of whether the final result is Southwestern, distinctly referencing Santa Fe or a completely different style of cooking, Dent's book has helped to inform my cooking and will ramp-up your cooking game, as well. I got my copy at a used bookstore, but this book is in print in a newer edition and well worth adding to your cookbook shelf.

[Al Maki · Rating 4 out of 5]

One of my favourite cookbooks, only partially because I love the food of the region. Dent was a reporter from Mississippi who ended up in Colorado where he must have became fascinated by the cooking that centers around Santa Fe. Rather than simply offering recipes from one point of view, say "authentic" or "convenient" for example, he gives as comprehensive a view of a particular dish as he can, offering detailed instructions on the principles, what he could find of its historical versions as well as its range of modern regional versions.

[Fredrick Danysh · Rating 3 out of 5]

A nice collection of recipes of the American Southwest that explores the various cultures of New Mexico. There is a short discussion of each recipes with a little about its history.