Bill Jamison

From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martín Rios’ humble charm and exceptional culinary talent have won him accolades on the national scale. A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martín Cookbook offers sophisticated recipes––some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes––that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.

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.

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U. S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

Few aspects of life in New Mexico say as much about our cultural heritage as our food. We can directly trace the roots of New Mexico's traditional and contemporary cooking to corn and other crops first planted by the ancestors of the Pueblos, to the frontier resourcefulness of early Spanish colonists who brought with them livestock along with many fruits and vegetables, and to the nineteenth-century introduction of new ingredients and ideas by waves of immigrants from Europe, the Middle East, and Latin America, as well to new residents from the east and west coasts, Texas, and other states. On the occasion of New Mexico's State Centennial, Tasting New Mexico celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century that showcase the best from New Mexico's home kitchens. The authors criss-crossed the state in search of a variety of family and hometown favourites, including green and red chile stews, albondigas (meatballs), carne adovada (pork braised in red chile), polio con arroz (chicken simmered with rice), chile rellenos, spring quelites (wild spinach), chicos (dried corn), frybread and sopaipillas, and silky natillas custard. Other recipes include Edith Warner's scrumptious chocolate cake, steak Dunigan pro-vided by Santa Fe's Pink Adobe restaurant, the mountain trout recipe the Fred Harvey Company created for the opening of the grand Montezuma Hotel near Las Vegas, and a delightful cocktail concocted by the landmark Rancho de Chimay6 restaurant to support the local apple crop industry. The book ranges well beyond the recipes to tell the story of the food culturally and historically, and contrasts our food with that of our neighbours in the Southwest and northern Mexico. The book details how New Mexico's agricultural abundance comes not from perfect soil and climate, but from the ingenuity and tenacity of its farmers and ranchers. The book is further packed with tasty quotes, luscious photos, and simply great stories.

After years of writing award-winning cookbooks, Cheryl and Bill Jamison were ready to take a break. They packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries--all on frequent-flier miles.