Cafe Pasquals

By chef/owner Katharine Kagel and Hand tinted photographs
by Barbara Simpson (Chronicle Books, 1993)

A primer on New Mexico cuisine. Red and green chile tips, and more than 60 recipes from Pasqual's kitchen to your own. Our breakfast, lunch and dinner offerings are lively, nutritious, and easy to prepare.
Table of Contents
Chorizo Breakfast Burrito
Grilled Salmon Burrito with Goat Cheese and Cucumber Salsa
Pollo Pibil with Saffron Rice and Fire Roasted Balsamic-Marinated Vegetables

159 pages. $22.95

By chef/owner Katharine Kagel - Photography by Kitty Leaken
(Ten Speed Press, 2006)

Cafe Pasqual's second collection of 70 recipes is composed from our talented staff favorites and those most requested by our patrons. Cooking with Cafe Pasqual's will put new zest in your breakfast, lunch, dinner and desserts. Salad and appetizer recipes also offer you great taste temptations.

224 pages Hardcover $29.95

Our hand-built micaceous clay pots make anything you cook in them taste better. You can use your own favorite recipe, or try something new from Paula Wolfert's excellent book on clay pot cooking.
A collection of recipes from around the world.

Hard Cover 334 pages. $34.95
(John Wiley & Sons, Inc. 2009)

By Duane Anderson - Foreword by Lonnie Vigil
(School Of American Research Press 1999)

Excellent primer on the geography, styles, and artists working with micaceous clay.


199 Pages. $27.50

By Michael Pollan,
author of Omnivore's Dilemma and In Defense of Food, presents a succinct guide to intelligent eating.

140 pages. $11.00
(Penguin Books 2009)