When this book first appeared in 1931 it may well have been the earliest cookbook of New Mexican foods to be published. Many of the recipes were heirlooms from the author`s own family and others were collected from villagers in northern New Mexico. The author gives complete recipes for chile sauces, corn dishes, meats, cheese dishes, eggs, and vegetables as wellk as salads, soups, brewads, desserts, and beverages.
|