—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
Lyons Press, an imprint of Globe Pequot Press, is proud to announce the May 6, 2014, release of THE RANCHO DE CHIMAYO COOKBOOK: The Traditional Cooking of New Mexico 50th Anniversary Edition, by Cheryl Alters Jamison and Bill Jamison (978-0-7627-9139-2; $24.95 paperback), celebrating the food and heritage of a landmark Southwestern restaurant, located on the High Road between Santa Fe and Taos.
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, authors of sixteen cookbook and travel guides, write with passion and wit about the food and culture of the Southwest. They are among the nation’s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and frequent guest instructor appearances at top cooking schools. They live in Tesuque, New Mexico. Visit them at CookingWithTheJamisons.com.