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Diane Publishing Books
Fabiola C. Gilbert (au). This book, which first appeared in 1931, was the earliest cookbook of New Mexican foods. Many of the recipes were heirlooms from the author’s family & others were collected from villagers in N. New Mexico. This cookbook has been credited with the popularization of cooking with Chile that led to America’s love of native New Mexican foods. In traditional recipes, there were no set rules for the preparation of food. The cook was expected to learn the recipes from her relatives. “Historic Cookery” provides the non-native cook with exact amounts & measures for the preparation of New Mexican food. Here are recipes for Chile sauces, corn dishes, meats, cheese, eggs, & vegetables as well as salads, soups, breads, desserts, & beverages. Illustrations.
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Air Combat: The New Face of War
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