Senin, 27 November 2017

Ebook Free Historic Cookery

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Historic Cookery

Historic Cookery


Historic Cookery


Ebook Free Historic Cookery

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Historic Cookery

From the Back Cover

Historic Cookery, which first appeared in 1931, may have been the earliest cookbook of New Mexican foods to be publisher. Many of the recipes were heirlooms from the author's family and others were collected from villagers in Northern New Mexico. Fabiola Cabeza de Baca Gilbert's cookbook has been credited with the popularization of cooking with chile that led directly to America's love of native New Mexico foods. In traditional recipes there were no set rules for the preparation of food. The cook was expected to learn the recipes from her relatives. One of the great contributions of Historic Cookery is that for the first tine non-native cook was given exact amounts and measures for the preparation of New Mexican food. The author gives complete recipes for chile sauces, corn dishes, meats, cheese, eggs, and vegetables as well as salads, soups, breads, desserts, and beverages. Fabiola Cabeza de Baca Gilbert was born near Las Vegas, New Mexico in 1891. She was a noted educator, writer, and home economist.

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Excerpt. © Reprinted by permission. All rights reserved.

Salas de Chile (Chil Sauces) Since many New Mexican dishes require a little chile sauce, it is appropriate to explain its preparation first. Ground or powdered chile may be purchased, but care must be taken that the product is pure. Sauce prepared from chile pods is more satisfactory. Chile Sauce--I (a)--3 T. fat 8 T. chile powder 2 T. flour 1 t. salt 1 clove chopped garlic 2 c. hot water Melt fat, add flour and garlic. Brown well. Add chile powder and blend. Slowly add water. Salt and cook until thick. (b)-- 24 chile pods 1 T. fat 1 qt. boiling water 1 T. minced onion 1 t. salt 1 clove chopped garlic 1 t. oregano Wash chile pods; remove stems, seeds, and white veins. Put in a kettle and pour boiling water over them. Cook until tender. Pass through a food mill or fruit press until all the pulp has been removed.

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Product details

Paperback: 43 pages

Publisher: Gibbs Smith; 1 edition (May 20, 1997)

Language: English

ISBN-10: 0941270998

ISBN-13: 978-0941270991

Product Dimensions:

5.5 x 0.1 x 8.5 inches

Shipping Weight: 4 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

21 customer reviews

Amazon Best Sellers Rank:

#166,480 in Books (See Top 100 in Books)

Northern New Mexican cooking is a culmination of some Spanish and some Mexican cooking as well as Native American cooking. When Northern New Mexican cooking and Native American cooking is combined you come up with some delicious dishes unlike any other place that you will find. This cookbook has been used in Northern New Mexico kitchens for generations. If you have ever been to New Mexico and wondered how that delicious chile is made, you have the recipe right here and you'll be amazed at how easy it is to make. This is a jewel to add to you collection.

Some great recipes. Small book. Some recipes are not complete as far as amounts of ingredients, but overall an interesting book of new/old things to try from New Mexico.

A classic, pointed out to me by a friend. Thin and terse, but as authentic as they come. Well worth the tiny investment if you love traditional New Mexico cuisine.

Some interesting facts and recipes but not enough recipes.

As a history buff, and collector of old cook books, I had to have this one after seeing it mentioned on PBS. It's a thin booklet, but contains a lot of information.

This was an awesome find. Many years ago my mother had a recipe book similar to this. It disappeared and I have been searching for one ever since. It was in great condition and arrived is stated time.

I found a reference to the book "The Good Life" BY Fabiola Cabeza de Baca Gilbert while reading "Feast of Santa Fe". After checking out "The Good Life" publication, I saw this simple yet honest title, "Historic Cookery" published in 2013, written by the same individual. Needless to say, I purchased it since I believe it predates other books published by the same author. Fabiola's preface is enchanting!

I was unsure what to expect for a $4.00 Cookbook, but I was surprised once I began reading it.... I started with the Chile sauce they were just like the ones I remember....I cooked a few of the Chicken recipes out of this cookbook they were like the one's I remember eating as a child at my Aunts house early afternoon... Great reference for the cook wanting to learn New Mexico's style of cooking... Small book, small price. Big flavor...

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Rabu, 22 November 2017

Free Download

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Product details

File Size: 1769 KB

Simultaneous Device Usage: Unlimited

Publisher: Difference Press (May 14, 2019)

Publication Date: May 14, 2019

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B07PJTYCR8

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Amazon Best Sellers Rank:

#666,475 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

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