$1,395.00
1949 1st Edition. The only copy I can find online is in the University of Texas at San Antonio Special Collections Department
The first half of The Good Life: New Mexican Food is a fictional narrative of the Turrieta family in an rural northern New Mexico village, describing seasonal events, family celebrations, and culinary practices. The second half consists of recipes in the New Mexican culinary tradition.
Fabiola Cabeza de Baca Gilbert grew up as part of a prominent New Mexico ranching family. As an adult, she became the first Hispanic woman hired by the New Mexico Agricultural Extension Services and worked among New Mexico’s rural communities for over 30 years. Although working to introduce modern methods and technology, her interest in history and desire to preserve cultural traditions led Cabeza de Baca to emphasize the importance of cultural and historical context in her books.
You can find more choices from Betty’s cookbook collection in our store catalog at abebooks
Clean and prepare fowl for roasting as usual. Rub inside with butter. Grind beef, add raisins and other ingredients except wine. Cook until thick. Add wine and let come to a boil. Stuff fowl as with other stuffing and roast until tender.
Hard Cover. Condition: Fine. Dust Jacket Condition: As pictured. Taped and torn along spine, smudge worn and has stains. Firm board hardcover has upper and lower edgewear. Betty Evans’ bookplate on face page. No foxing. Pages are evenly tanned by age.
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