Dishing Up New Mexico

This is a farm-to-table cookbook featuring New Mexico small farmers, ranchers, restaurateurs, chefs, and 145 recipes featuring the foods of the Land of Enchantment.

Contents

Foreword, by Vicki Pozzebon of Delicious New Mexico
Introduction: The Legacy of New Mexico’s Agriculture

Chapter 1. Chile Peppers, the Heart and Soul of the State
Chapter 2. Transforming the Essential Vegetables
Chapter 3. Farm to Table Seasonal Delights
Chapter 4. From Mozzarella to Chèvre: Enchanting Cheeses
Chapter 5. Exceptional Meats from Churro Lamb to Oryx
Chapter 6. Cooking with Unique Specialty Food Products
Chapter 7. Brilliant Beverages
Chapter 8. Nuts, Fruits, and Extraordinary Desserts
Appendix 1. Farmers’ Markets of New Mexico
Appendix 2. New Mexico Food and Beverage Events
Appendix 3. Participating Delicious New Mexico Members