Cooking

In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.

Savor and share the joys of New Mexican cooking as you prepare more than one hundred dishes from across the state in this remarkable collection of outstanding recipes.

Written for families to use together, this cookbook includes Cooking with Kids’ most enthusiastically kid-tested dishes, along with tips for engaging children in the kitchen and in the garden.

Accompanied by Rodríguez’s vibrant paintings—including scenes of people eating on fiesta nights and plastering an adobe church—Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives.

Red or Green invites readers to experience the bold flavors of southwestern cooking in their own homes.

A companion to Casey’s Red or Green cookbook, New Mexico Cuisine reflects the diversity of the origins of New Mexican cuisine.

"Food is the talisman, the metaphor, and the basic aroma of this voluptuous novel . . . The tale is full of recipes, some on the very edge of bizarre but all bursting with flavor and history."--Booklist

A great gift for any New Mexican or anyone who appreciates the varied cultures and cuisine of the state.

Delicious meals served in the School for Advanced Research's famed Douglas W. Schwartz Seminar House fuel the critical and creative thinking that goes into many of our books.

"For those who have visited the area, this book will bring back fond memories of wonderful food and destinations. For those who haven't, it's a great introduction to one of the most amazing parts of Mexico, and a fabulous culinary adventure for all."-- The Austin Chronicle