New Mexico Magazine
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Valles Caldera
Author | : WILLIAM. DEBUYS |
Publisher | : |
Total Pages | : 192 |
Release | : 2020-06 |
Genre | : |
ISBN | : 9780890136577 |
About 1.25 million years ago, a spectacular volcanic eruption created the 13-mile wide circular depression now known as the Valles Caldera, located in northern New Mexico. This revised & expanded edition marks the twentieth anniversary of the Valles Caldera Preservation Act, a visionary piece of legislation that transferred to the public domain a privately owned ranch (signed in 2000 by President Bill Clinton). The preserve was assigned to a board of citizens appointed by the president to manage it as a self-sustaining preserve. The experiment in semi-private land management ended in 2014 as the Valles Caldera was legislatively reassigned to the National Park Service.
Feasting Wild
Author | : Gina Rae La Cerva |
Publisher | : Greystone Books |
Total Pages | : 336 |
Release | : 2021-10-12 |
Genre | : Cooking |
ISBN | : 9781771649155 |
A New York Times Book Review Summer Reading Selection "An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush." --The Wall Street Journal Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called "wild foods" are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world's last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods --including biodiversity, Indigenous and women's knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent "bush meat" trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden--after saying goodbye to a man known only as The Hunter--La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of "heartbreak moose." Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. "A memorable, genre-defying work that blends anthropology and adventure."--Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction "A food book with a truly original take." --Mark Kurlansky, New York Times bestselling author of Salt: A World History
New Native Kitchen
Author | : Freddie Bitsoie |
Publisher | : Abrams |
Total Pages | : 403 |
Release | : 2021-11-16 |
Genre | : Cooking |
ISBN | : 1647002524 |
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
100 Years of Filmmaking in New Mexico 1898-1998
Author | : New Mexico Magazine (Firm) |
Publisher | : New Mexico Magazine |
Total Pages | : 136 |
Release | : 1998 |
Genre | : History |
ISBN | : |
A well-illustrated history of movies made in New Mexico, the actors, directors, and producers involved; the dramatic scenery, and even the architecture of historic movie theatres.
Horizontal Yellow
Author | : Dan Louie Flores |
Publisher | : UNM Press |
Total Pages | : 332 |
Release | : 1999 |
Genre | : History |
ISBN | : 9780826320117 |
Personal and historical meditations explore the human and natural history of the large expanse of land the Navajos once named the Horizontal Yellow.
Dinner Pies
Author | : Ken Haedrich |
Publisher | : Harvard Common Press |
Total Pages | : 377 |
Release | : 2015-10-27 |
Genre | : Cooking |
ISBN | : 1558328521 |
Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics including cottage pie, shepard's pie and a best-ever chicken pot pie. But, as a world-eater and expert baker, Haedrich doesn't stop there. The remaining recipes span a variety of diverse cuisines, including French, Italian, Mexican, Spanish, Scandinavian, Middle Eastern and South African savory pies, among others.
The Best from New Mexico Kitchens
Author | : Sheila MacNiven Cameron |
Publisher | : |
Total Pages | : 0 |
Release | : 2017 |
Genre | : Cooking |
ISBN | : 9780826359582 |
This cookbook is a New Mexico classic. It features an assortment of recipes from the kitchens of New Mexico homes and restaurants, many of which have been featured in the pages of New Mexico Magazine. Inside you will learn how to prepare chile and how to build an horno as well as find recipes for traditional favorites including tortillas, guacamole, posole, biscochitos, sopaipillas, and sangria. Additionally, you will find dishes like fettine di manzo alla pizzaiola and moussaka alongside recipes for obscure regional specialties like Santa Clara Bread Pudding, High Country Pea Soup, Las Cruces Pecan Pralines, and Silver City Nuggets. 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.
Sandia
Author | : David Muench |
Publisher | : |
Total Pages | : 85 |
Release | : 2018 |
Genre | : Nature |
ISBN | : 9780826359247 |
This portrait of Sandia, the mountain backdrop that dwarfs Albuquerque's sprawl, offers a sense of place through the eyes of a photographer and the words of a writer. Fascinated by Sandia, by the light of its dawns and sunsets, by its seasons, by the power of its altitude, photographer David Muench shows us a brilliant autumn, the sparkle of snow, an April explosion of cactus blooms, a summer summit garden of wildflowers, the marvel of the mountain's rock forms.
If There's Squash Bugs in Heaven, I Ain't Staying
Author | : Stacia Spragg-Braude |
Publisher | : |
Total Pages | : 0 |
Release | : 2013 |
Genre | : Biography & Autobiography |
ISBN | : 9780890135839 |
Details the scientific, political, business, and tribal history of uranium mining on Native American lands across the Southwest.