Cafe Pasquals

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

A primer on New Mexico cuisine. The ins and outs of red and green chile sauces, and everything you need to know about Old Mexico Chiles. With 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
Corn Cakes with Calabacitas and Queso Blanco Salsa
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.
Chirizo Quiche with Cornmeal Crust
Citrus Gazpacho
Epiphany Mango-Beet Salad pp. 1
Epiphany Mango-Beet Salad pp. 2

224 pages Hardcover $29.95

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

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 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)