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The Rancho de Chimayó Cookbook celebrates the traditional New Mexican fare served at one of the nation’s most acclaimed restaurants, nestled 30 miles north of Santa Fe in the mountain village of Chimayó. From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.
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The Rancho de Chimay Cookbook celebrates the traditional New Mexican fare served at one of the nations most acclaimed restaurants, nestled 30 miles north of Santa Fe in the mountain village of Chimay. From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.
Cheryl and Bill Jamison have rounded up the vivid flavors of the Southwest and made them available to cooks everywhere. This is one for delicious bedside reading about a fascinating regional cuisine as well as a useful collection of authentic recipes. -Jinx and Jefferson Morgan, Columnists, Bon Apptit
The Rancho de Chimay Cookbook captures the essence of New Mexicos culture and cuisine. The tasty recipes are well written and easy to prepare. They will give any cook a taste of the special place called Chimay. -Mark Miller, Chef, Coyote Cafe, Santa Fe
Rancho de Chimay is one of New Mexicos favorite eating places. There is no other restaurant we know that gives a better feeling for the uniqueness of New Mexican cookery. -Jane and Michael Stern, Roadfood and Goodfood
Family recipes and historical background from one of northern New Mexicos most popular restaurants. -Susan Curtis, Director, Santa Fe School of Cooking
Cheryl and Bill Jamison have deliciously preserved the legendary culinary traditions of northern New Mexico. -Rosalea Murphy, Owner, Pink Adobe Restaurant, Santa Fe
An important book. Not only in Rancho de Chimay a widely acclaimed regional American restaurant, but the traditional Southwest cooking done there is one of our countrys treasures. The Rancho de Chimay Cookbook celebrates the flavor and vitality of New Mexico. -Rick Bayless, Chef/Owner, Frontera Grill, ChicagoAbout the Author:
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons 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 Appétit 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. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. 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.
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Book Description Harvard Common Press, 1991. Condition: New. book. Seller Inventory # M1558320350
Book Description Harvard Common Press, 1991. Paperback. Condition: New. Seller Inventory # DADAX1558320350
Book Description Harvard Common Press, 1991. Paperback. Condition: New. Never used!. Seller Inventory # P111558320350