Comida Sabrosa

Irene Barraza Sanchez grew up in Gallup, New Mexico, and learned cooking from her mother. After working for the U.S. District Court in Albuquerque for 25 years, she is now retired and writes and lectures on New Mexico culture and cuisine. Gloria Sanchez Yund is a native of Albuquerque, New Mexico, and now resides in Colorado. Her passion for teaching is reflected in her performance as an educator and an innovative, creative cook. She promotes New Mexico cuisine through her workshops, consulting, and writing, keeping traditional New Mexican cuisine very much alive.

This complete cookbook on southwestern cookery includes instructions and drawings on how to roast and peel green chiles and how to string a ristra of red chiles. For the less adventurous, the cookbook makes use of ingredients available at the local store and provides step-by-step instructions on how to make tamales, natillas, chile con queso, and dozens of other well-known and not so well-known Mexican delicacies. A glossary is included for newcomers to this cuisine and instructions are provided for microwave adaptations. The book is easy to use and is beautifully illustrated. "This complete cookbook on southwestern cookery includes instructions and drawings on how to roast and peel green chiles and how to string a ristra of red chiles. For the less adventurous, the cookbook makes use of ingredients available at the local store and provides step-by-step instructions on how to make tamales, natillas, chile con queso, and dozens of other well-known and not so well-known Mexican delicacies. A glossary is included for newcomers to this cuisine and instructions are provided for microwave adaptations. The book is easy to use and is beautifully illustrated."