in the UK
New Mexico's best Beds and Breakfasts establishments share their most treasured recipes in this eclectic cookbook compiled by New Mexico Magazine editor and photographer Steve Larese. Over twenty charming B&Bs from across the state showcase breakfast items such as Blueberry Blintz Souffle (from Taos Cottonwood Inn) and cactus quiche (from Cimarron Rose B&B, near Grants), along with dozens more delectable recipes for lunches, dinners and "anytime" snacks. The recipes range from quick and easy to formal and impressive, offering a diverse range of snacks and meals for any occasion. Three special issues of New Mexico Magazine have been devoted to the cuisine, restaurants, inns and hotels, and chefs of the state. Readers of these issues, as well as those who have eagerly bought New Mexico Magazine's The Best from New Mexico Kitchens, More of the Best from New Mexico Kitchens, and Adela Amador's Southwest Flavor will welcome this handy, spiral bound cookbook. This book is a must for anyone who enjoys entertaining no matter how casually and wants to give their guests a B&B experience in the comfort of their own home. As a bonus, the book includes an envelope packet with ten "favourites" recipe cards.
New Mexico Magazine
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