Rancho De Chimayo Cookbook: The Traditional Cooking Of New Mexico by Cheryl JamisonRancho De Chimayo Cookbook: The Traditional Cooking Of New Mexico by Cheryl Jamison

Rancho De Chimayo Cookbook: The Traditional Cooking Of New Mexico

byCheryl Jamison, Bill JamisonPhotographerSharon Stewart

Paperback | May 6, 2014

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Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
Authors of sixteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about the food and culture of the Southwest and American home cooking. They are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit ...
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Title:Rancho De Chimayo Cookbook: The Traditional Cooking Of New MexicoFormat:PaperbackProduct dimensions:240 pages, 9.25 × 7.5 × 0.98 inShipping dimensions:9.25 × 7.5 × 0.98 inPublished:May 6, 2014Publisher:Lyons PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:076279139X

ISBN - 13:9780762791392

Reviews

Editorial Reviews

"The Rancho de Chimayó Cookbook offers a beautiful glimpse into the still-vibrant cuisine of New Mexico. With the blending of centuries-old Spanish culture with native and modern American, a unique and delicious cuisine has emerged-one that will inspire journeys to the source and delicious meals from your kitchen."-Rick Bayless, author and host of Public Television's Mexico: One Plate at a Time and chef-owner of Chicago's Frontera Grill, Topolobampo, and Xoco"Forty years ago when we pondered the feasibility of a guide to restaurants that serve great regional food around America, our first dinner at Rancho de Chimayó was strong persuasion to proceed. Here was-and continues to be-a fount of New Mexican fare at its finest. How wonderful it is that Cheryl and Bill Jamison's cookbook gives us all a chance to savor not just Rancho de Chimayó's magnificent food, but the spirit of a unique restaurant that is nothing less than a national treasure."-Michael Stern, Roadfood.com