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OverviewDo you love New Mexican food? What if there's no convenient restaurant around to satisfy your green chile cravings? New Mexican Food Made Easy is your solution! This cookbook demystifies your favorite Southwestern recipes with simple, easy-to-follow steps and full-color photos. Emily deconstructs 56 mouthwatering recipes for you to have a solid foundation for a lifetime of delicious southwestern meals to share with family and friends; no Abuela required! Full Product DetailsAuthor: Emily Sego , Katy KeckPublisher: Goldilocks Kitchen Imprint: Goldilocks Kitchen Edition: 2nd ed. Dimensions: Width: 21.60cm , Height: 0.70cm , Length: 27.90cm Weight: 0.345kg ISBN: 9781735030111ISBN 10: 1735030112 Pages: 104 Publication Date: 25 August 2020 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor Information"Growing up in New Mexico, Emily was inspired to be a great cook by all the delicious New Mexican food (and chile!) that was a part of her life. After selling a cake for $135 at a cake auction, she was inspired to share her delicious New Mexican recipes along with other country recipes and desserts on her blog, The Goldilocks Kitchen, and in her cookbooks. Emily is a scholar of multiple culinary arts as well as fine arts and continues to hone her skills today. When she's not frying perfectly puffy golden sopapillas or hot-air ballooning, she is keeping up with her faith and family in the Albuquerque metro area. I used to say that I began cooking at the age of 5 on an Easy-Bake Oven, but truth be told the EBO did not appear until my third set of kitchen appliances. I'd already ""cooked"" on pink metal and cardboard by then. Even at 3 1/2, reviews were flooding in (technically it was a typed letter from my very proper grandfather thanking me for the tomato soup I had prepared over Christmas -""I assure you it is the best I ever had""). By four, I was building the culinary library - Mudpies and Other Recipes and Betty Crocker's Cook Book for Boys and Girls. After surviving a University of Chicago MBA and a career in marketing and finance on Wall Street, I made the leap to the culinary world - with a serious shove from Marie Brizard for winning a culinary apprenticeship as the grand prize in their Flavors of France contest. The recipe? A chocolate torte, inspired of course by Grandmother Keck's ""Chocolate Replevin"". That eye-opening year abroad truly changed the trajectory of my life." Tab Content 6Author Website:Countries AvailableAll regions |