Albuquerque Journal (Albuquerque, NM)

Artful Cookbook Full of Charm.

Byline: Tom Collins For the Journal

* Taos chefs toss a dash of life into recipe collection

The proof is in the pudding, as they say, and until you prepare the recipes you really can't know how good a cookbook is. However, over the years I have eaten at the table (either in restaurant or home or both) of all save two of the dozen chefs featured in "Chefs of Taos: Passion and Process." I can testify, then, from personal eating experience, at which I am adept, that the proof in these chefs' puddings is tasty and positive indeed.

Just try Orlando Ortega's (Orlando's New Mexico Cafe) Flan Mexicana, or chef and photojournalist Laurent Guerin's Cappucino Creme Brulee. …

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