the appetizer:

Travel to New Mexico with the Santa Fe School of Cooking: Flavors of the Southwest by Susan Curtis and Nicole Curtis Ammerman, with recipes like Sopaipillas; Nopales & Golden Beet Salad; and Lamb Adovada with Chipotle Chile Sauce & Caramelized Corn.



Santa Fe School of Cooking:
Flavors of the Southwest

by Susan Curtis and Nicole Curtis Ammerman


The heart of the Southwest has been cultivating a robust and spirited culinary style for over 400 years, nurtured by the varied cultures and traditions of the people living there. The rich, deep, delicious sapores of New Mexican red and green chiles, chipotles, posole, chicos, and blue corn, have made their way into other regional cuisines, turning the world of haute cuisine into a hot-bed of Southwest Flavors.

For 19 years, the world-renowned chefs at the Santa Fe School of Cooking have been teaching these techniques and traditions to the 70,000 people who have passed through their doors. In Santa Fe School of Cooking: Flavors of the Southwest authors Susan Curtis and her daughter Nicole Curtis Ammerman cook up some of their most creative, delicious recipes yet.

In this follow-up to the original best-selling Santa Fe School of Cooking Cookbook, Curtis and Ammerman share over 100 new recipes from their internationally acclaimed cooking school, along with techniques, traditions, frequently asked questions, and special sections on chiles, equipment, and sources for southwestern ingredients.

About the Authors

Growing up on a cattle ranch in Idaho, Susan Curtis picked chokecherries for homemade jam, ate fresh grouse for dinner and, simultaneously, developed a love of the land and locally harvested foods. She moved to New Mexico in 1978 and founded the Santa Fe School of Cooking in 1989. Nearly twenty years later, the school is thriving and has garnered acclaim in publications such as the New York Times, Traditional Home, The Boston Globe, Chicago Tribune, Shape, Washington Post, Newsday, and Forbes, and on Food Network, Travel Network, and QVC. When not planning long-term growth and networking strategies for the school, Susan usually can be found cooking a family meal for husband, David, their two epicurean daughters and three grandchildren. A true family affair, the Santa Fe School of Cooking is also home to daughter Kristen Krell, who manages Cookin' Up Change—a corporate team-building program—with husband David Tree Krell. Susan has co-authored several cookbooks, including Salsas & Tacos and the Santa Fe School of Cooking Cookbook.

Manager of the Santa Fe School of Cooking, Nicole Curtis Ammerman grew up in Santa Fe hiking the red lands and green mountains of New Mexico and making dinner for the whole family by the time she was 10 years old. A graduate of the University of Arizona, Nicole briefly managed a retail clothing store before returning to her hometown in 1993 to oversee the school's day-to-day operations.

  • Santa Fe School of Cooking: Flavors of the Southwest
  • by Susan Curtis and Nicole Curtis Ammerman
  • Gibbs Smith, 2008
  • $24.99, Paperback
  • ISBN-10: 1423604709
  • ISBN-13: 978-1423604709
  • Information provided by the publisher.

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