New Mexican Food Made Easy

By:   Emily Sego
Foreword by:   Katy Keck
Imprint:   Goldilocks Kitchen
Edition:   2nd ed.
Dimensions:   Height: 279mm,  Width: 216mm,  Spine: 7mm
Weight:   345g
ISBN:   9781735030111
ISBN 10:   1735030112
Pages:   104
Publication Date:   25 August 2020
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Growing up in New Mexico, Emily was inspired to be a great cook by all the delicious New Mexican food (and chile!) that was a part of her life. After selling a cake for $135 at a cake auction, she was inspired to share her delicious New Mexican recipes along with other country recipes and desserts on her blog, The Goldilocks Kitchen, and in her cookbooks. Emily is a scholar of multiple culinary arts as well as fine arts and continues to hone her skills today. When she's not frying perfectly puffy golden sopapillas or hot-air ballooning, she is keeping up with her faith and family in the Albuquerque metro area. I used to say that I began cooking at the age of 5 on an Easy-Bake Oven, but truth be told the EBO did not appear until my third set of kitchen appliances. I'd already cooked on pink metal and cardboard by then. Even at 3 1/2, reviews were flooding in (technically it was a typed letter from my very proper grandfather thanking me for the tomato soup I had prepared over Christmas -I assure you it is the best I ever had). By four, I was building the culinary library - Mudpies and Other Recipes and Betty Crocker's Cook Book for Boys and Girls. After surviving a University of Chicago MBA and a career in marketing and finance on Wall Street, I made the leap to the culinary world - with a serious shove from Marie Brizard for winning a culinary apprenticeship as the grand prize in their Flavors of France contest. The recipe? A chocolate torte, inspired of course by Grandmother Keck's Chocolate Replevin. That eye-opening year abroad truly changed the trajectory of my life.