Rancho de Chimayo Cookbook

Rancho de Chimayo Cookbook

by Cheryl Jamison, Bill Jamison
     
 

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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

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Overview

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.

Editorial Reviews

From the Publisher
"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
Library Journal
Rancho de Chimayo is a family-run restaurant in the pilgrimage town of Chimayo that has attracted a loyal national following. In 1965, the owners converted an ancestral home to a restaurant, envisioning it as just part of a reconstructed colonial village (now there is an inn as well); the Rancho currently serves its traditional native New Mexican food to several hundred people a day. Many of the dishes included here will be familiar to Tex-Mex aficionados, but some, particularly the desserts, will be new; most are simple and quick to prepare. For area and subject collections.

Product Details

ISBN-13:
9780762791392
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
05/06/2014
Edition description:
50th Anniversary Edition
Pages:
240
Sales rank:
366,389
Product dimensions:
9.00(w) x 7.40(h) x 0.90(d)

Meet the Author

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 has pronounced the Jamisons "the king and queen of grilling and smoking" They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Visit them at www.cookingwiththeJamisons.com

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