American Palate

Name: New Mexico Chiles
Brand: Kelly Culler (Urig)
SKU: 9781626198647
Price: 20.24 USD
Availability: InStock

Make the American Palate history book series your menu of choice for finding the best in food books, drink books, and American culinary history! Savor smoky Memphis Barbecue, indulge in a lil’ Tex Mex breakfast taco from Austin, and then wash it all down with a one-of-a-kind Steel City cocktail. Discover long-lost restaurants like Charlie Trotter’s in Chicago, or booze it up with Al Capone and the gang during Prohibition-Era Michigan. A history of food, from Columbus pizza to authentic Pennsylvania scrapple, waits in these pages. Just order up! [View all American Palate books]

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New Mexico Chiles

$26.99 $20.24 Save 25%

New Mexico Wine

$21.99 $16.49 Save 25%

New Mexico Beer

$21.99 $16.49 Save 25%

Albuquerque Beer

$21.99 $16.49 Save 25%

New Mexico Cocktails

$21.99 $16.49 Save 25%

New Mexico Chiles

9781626198647

$26.99 $20.24 Save 25%

To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state's cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle's in Hatch and Matt Romero's in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker Chile Chica Kelly Brinn Urig for the enchanting history of chile.

New Mexico Wine

9781609496432

$21.99 $16.49 Save 25%

Every vine has a story, and nearly four hundred years ago, New Mexico's wine journey began when the first Mission grapes were planted in 1629. Taste this rich legacy, the oldest in the United States, in Donna Blake Birchell's account of the turmoil and triumph that shaped today's burgeoning industry. Despite greedy Spanish monarchs, prim teetotalers and the one-hundred-year flood's gift of root rot and alkaline deposits, New Mexico winemakers continue to harvest the fruits of sun-soaked volcanic soils and clear skies, blending their family stories with the vines and traditions of the Old World. Raise a toast and join Birchell on the trail of New Mexico's enchanted wines as she explores the heritage of more than fifty wineries in four distinct wine-growing regions.

New Mexico Beer

9781609498146

$21.99 $16.49 Save 25%

Brewing in New Mexico began in the 1850s when small breweries serviced short-lived boomtowns teeming with early settlers thirsty for brew. By the time Prohibition came in 1918, New Mexico breweries were completely tapped out. It wasn't until 1988, when the Santa Fe Brewing Company began slaking local thirsts, that beer was again brewed in New Mexico. By the late 1990s, New Mexico was experiencing a resurgence in local brewing. Today, the state boasts a craft brewing renaissance. New Mexican breweries receive national attention, including eight medals at the 2013 Great American Beer Festival in Denver. Join author Jon C. Stott as he recounts New Mexico's brewing history, collects hops heritage and samples local brewpubs from across the state.

Albuquerque Beer

9781625858498

$21.99 $16.49 Save 25%

Albuquerque's commercial brewing scene dates back to 1888, when the Southwestern Brewery & Ice Company was launched. It later churned out thirty thousand barrels of beer per year and distributed throughout the region. Nearly thirty years later, Prohibition halted brewing save for a brief comeback in the late 1930s. In 1993, the modern era emerged with a handful of breweries opening across the city. However, Marble Brewery's 2008 opening revived Albuquerque's dormant craft beer scene. Since its opening, the city has welcomed dozens of breweries, brewpubs and taprooms. Writer Chris Jackson recounts the hoppy history of brewing in the Duke City.

New Mexico Cocktails

9781467135566

$21.99 $16.49 Save 25%

New Mexico may appear to be the land of a thousand Margaritas, but its distilleries and historic cocktails are complex enough to satisfy even the most discerning palate. Cowboys and banditos alike distilled and drank their way to infamy. Prohibition drinkers masked the questionable spirits with cocktails at local joints like the legendary triple-level speakeasy of Santa Fe that was so secret, it had no name. Though the state had no legal distilleries for several decades following Prohibition, Arturo Jaramillo created the quintessential New Mexican cocktail in 1965. When Don Quixote Distillery opened in 2005, it set the stage for a cocktail revolution. Cocktail enthusiast Greg Mays explores a boozy history spiked with anecdotes and garnished with over one hundred simple recipes for the home bartender.