Rancho de Chimayo Cookbook

Rancho de Chimayo Cookbook

Paperback(50th Anniversary Edition)

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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.

Product Details

ISBN-13: 9780762791392
Publisher: Rowman & Littlefield Publishers, Inc.
Publication date: 05/06/2014
Edition description: 50th Anniversary Edition
Pages: 240
Sales rank: 655,266
Product dimensions: 9.00(w) x 7.40(h) x 0.90(d)

About 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

Table of Contents

Part I Rancho de Chimayó: The Restaurant and Its Traditions

The Restaurant That's a Wav of Life 3

America's Spanish Heritage 19

The Allure of Chimayó 35

Part II The Food and Its Preparation: An Evolving Tradition

Cooking Chimayó Style at Home 54

Chile Sauces: Salsas de Chile 58

Breakfast: Desayuno 71

Appetizers and Soups: Aperitives y Sopas 89

Salads: Ensaladas 101

Main Dishes: Comidas Principales 115

Side Dishes: Platos Adicionales 157

Bread: Pan 171

Desserts: Postres 181

Beverages: Bebidas 203

Suggested Special Mentis 219

Mail-Order Sources for New Mexico Products 225

Acknowledgments 227

Recipe Index 228

General Index 230

About the Authors 234

Customer Reviews