by Judith Ann Isaacs
The Jemez Valley Cookbook is more than just a cookbook. Through the stories of those who contributed, readers learn about the delightful range of characters who make their homes in a beautiful enclave of New Mexico’s northern mountains. The history of the valley is related through anecdotes and black-and-white photos by Theodore Greer.
Many of the recipes have Southwest origins; they all reflect the varying backgrounds of their creators. Try traditional Spanish and Indian dishes (Enchiladas Verdes de Jocoque, Quelites, Bizcochitos, Red Chili Stew). Sample contemporary — and quick — Southwestern selections (Dump-It-In Casserole, Vegetarian Mexican Casserole, Green Chili-Cheese Bread). Experience eclectic European dishes (Aunt Edith’s Tea Cakes, Yugoslavian Cookies). These recipes were created, not by sophisticated chefs, but by residents who enjoy cooking, eating and sharing. They’re also lucky enough to live in a magical landscape.
2nd Edition 2006