Cookbooks
Santa Fe School of Cooking - Flavors of the Southwest
By Susan Curtis and Nicole Curtis Ammerman
In this follow-up to the original Santa Fe School of Cooking cookbook, the School, a foodie landmark, shares dozens of new recipes, techniques, traditions and flavors from one of America's culinary hotspots. Fresh ingredients, local foods and products, Native American, Mexican, and Spanish flavors, and the blessed green chile are the hallmarks for Santa Fe -style cooking. Mouth watering photographs by Eric Swanson add to the appeal of this book. Now in softcover!
* Autographed copies available upon request.
In this follow-up to the original Santa Fe School of Cooking cookbook, the School, a foodie landmark, shares dozens of new recipes, techniques, traditions and flavors from one of America's culinary hotspots. Fresh ingredients, local foods and products, Native American, Mexican, and Spanish flavors, and the blessed green chile are the hallmarks for Santa Fe -style cooking. Mouth watering photographs by Eric Swanson add to the appeal of this book. Now in softcover!
* Autographed copies available upon request.
Celebrating the Foods of New Mexico is The Santa Fe School of Cooking's newest cookbook that features 50 of their favorite recipes over the last 25 years! * Request a signed copy!
Salsas and Tacos*
by Susan D. Curtis
This book from the Santa Fe School of Cooking combines unique taco recipes with tried-and true-salsa recipes that add an extra kick to any dish. Recipes such as Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Baja-Style Fish Tacos with Chipotle Mayonnaise.
* Autographed copies available upon request.
This book from the Santa Fe School of Cooking combines unique taco recipes with tried-and true-salsa recipes that add an extra kick to any dish. Recipes such as Chicken al Carbon and Avocado Wrap, Grilled Pineapple Salsa, Baja-Style Fish Tacos with Chipotle Mayonnaise.
* Autographed copies available upon request.
The Santa Fe School of Cooking Cookbook
by Susan D. Curtis
An eclectic collection of recipes from the School, brought to you by Susan Curtis' expertise and relentless research into the food of the New Mexico farmers, as well as by her resident and guest chefs. Susan is the owner of the Santa Fe School of Cooking.
An eclectic collection of recipes from the School, brought to you by Susan Curtis' expertise and relentless research into the food of the New Mexico farmers, as well as by her resident and guest chefs. Susan is the owner of the Santa Fe School of Cooking.
Texas Slow Cooker
As home cooks discover, or rediscover, the convenience of that old Crock Pot or one of the new and improved slow cookers, this is a must-have by James Beard Award winning cookbook author, Cheryl Alters Jamison.
Tired of all of your grilled chicken recipes? Chicken on the Grill features over 100 tried and true recipes for you to entertain your friends and family.
In Good Times, Good Grilling, you will find easy, delicious, fresh and simple recipes for that casual back-yard barbecue you are hosting.
Texas Home Cooking
Cheryl Alters Jamison and Bill Jamison traveled the state of Texas talking with the local chefs, fishermen, and food purveyors to put together this book chocked full of comforting down-home Texas fare.
Cooking with Kids Cookbook
New Release - Among recipes from around the world, the book sprinkles in tried-and-true suggestions for what kids can do to help adults prepare and cook–even knives can be used successfully and safely with proper guidance. Ultimately, the cookbook, which has just about every kind of recipe imaginable, from Chinese American Fried Rice to Mediterranean Flatbread to Rainforest Macaroons, includes “everyone in a comfortable way.” Which is exactly what we mean when we say there’s room at the table.” Cooking with Kids is a Santa Fe non-profit bring healthy cooking to Santa Fe’s elementary schools.
With 50 new recipes, an updated edition of the classic book that introduced America to Tapas
by Penelope Casas
by Penelope Casas
Naturally Healthy Mexican Cooking
Authentic Recipes for Dieters, Diabetics & All Food Lovers
by Jim Peyton
by Jim Peyton
Foods of the Southwest Indian Nations
James Beard award winning book
by Lois Ellen Frank, an instructor at
the Santa Fe School of Cooking.
by Lois Ellen Frank, an instructor at
the Santa Fe School of Cooking.
Tasting New Mexico
by Cheryl Alters Jamison and Bill Jamison
These award winning authors crisscrossed the New Mexico in search of a variety of family and hometown favorites. 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 neighbors in the Southwest and northern Mexico.
These award winning authors crisscrossed the New Mexico in search of a variety of family and hometown favorites. 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 neighbors in the Southwest and northern Mexico.
Around the World in 80 Dinners
by Cheryl Alters Jamison and Bill Jamison
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.
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.
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison and Bill Jamison
America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide.
America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide.
Rancho de Chimayo Cookbook
by Cheryl Alters Jamison and Bill Jamison
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.
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.
Sublime Smoke
by Cheryl Alters Jamison
Here are over 200 recipes that amply prove how creative, wide ranging, and downright delicious smoke cooking can be!
Here are over 200 recipes that amply prove how creative, wide ranging, and downright delicious smoke cooking can be!
by Cheryl Alters Jamison and Bill Jamison
The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more.
The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more.
100 Grilling Recipes You Can't Live Without:
A Lifelong Companion
By Cheryl Alters Jamison and Bill Jamison
“The Jamisons are the king and queen of grilling” -Bon Appetit:
In this their newest book, grilling experts Cheryl and Bill Jamison present fired-up advice for taming the flames, along with 100 tried-and-true recipes. Their sizzling collection features both inventive new flavors and classic grilled favorites, making it the ultimate guide to backyard BBQ. In addition to 100 original recipes, these masters of the grill pepper the book with with anecdotes, cooking tips,and bits of barbecue history.
By Cheryl Alters Jamison and Bill Jamison
“The Jamisons are the king and queen of grilling” -Bon Appetit:
In this their newest book, grilling experts Cheryl and Bill Jamison present fired-up advice for taming the flames, along with 100 tried-and-true recipes. Their sizzling collection features both inventive new flavors and classic grilled favorites, making it the ultimate guide to backyard BBQ. In addition to 100 original recipes, these masters of the grill pepper the book with with anecdotes, cooking tips,and bits of barbecue history.
Born to Grill: An American Celebration
by Cheryl Alters Jamison and Bill Jamison
This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin’ good deserts.
This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin’ good deserts.
American Home Cooking
by Cheryl Alters Jamison and Bill Jamison
In a lively and lucid style that appeals to both novice and experienced cooks, the Jamisons invite you to sample a coast-to-coast feast of more than 300 recipes straight from the heart of America's own home cooking tradition. To the degree that we are what we eat, the dishes are us, a vibrant expression of our national spirit that's as full of robust flavor as the food of any land.
In a lively and lucid style that appeals to both novice and experienced cooks, the Jamisons invite you to sample a coast-to-coast feast of more than 300 recipes straight from the heart of America's own home cooking tradition. To the degree that we are what we eat, the dishes are us, a vibrant expression of our national spirit that's as full of robust flavor as the food of any land.
Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison
Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone.
Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone.
by Cheryl Alters Jamison and Bill Jamison
A Real American Breakfast is a coast-to-coast feast of 275 breakfast recipes. You'll find everything from old favorites like waffles and homemade cereals to Charleston Shrimp and Grits, Mississippi Bacon Sandwich with Milky Tomato Gravy, Oregon Salmon Hash, the LEO (Lox, Eggs, and Onions), Bronx Matzoh Brei, and so much more.
A Real American Breakfast is a coast-to-coast feast of 275 breakfast recipes. You'll find everything from old favorites like waffles and homemade cereals to Charleston Shrimp and Grits, Mississippi Bacon Sandwich with Milky Tomato Gravy, Oregon Salmon Hash, the LEO (Lox, Eggs, and Onions), Bronx Matzoh Brei, and so much more.
The Border Cookbook
by Cheryl Alters Jamison and Bill Jamison
Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
by Mark Miller
Mark Miller adds a chef’s sensibility to a lifetime of taco eating and making to this collection of 75 recipes for building delicious and authentic tacos. From classic to creative and from breakfast-friendly tacos to complementary salsas and sides, Tacos contains all things taco.
Mark Miller adds a chef’s sensibility to a lifetime of taco eating and making to this collection of 75 recipes for building delicious and authentic tacos. From classic to creative and from breakfast-friendly tacos to complementary salsas and sides, Tacos contains all things taco.
by Mark Miller and Robert Quitana
The authors explore the authentic salsas of the world. Though traditionally associated with Mexico, salsas enhance dishes of many different cuisines. The recipes range from fresh and easy to hot and sour to smoky and satisfying; they include both the simple and complex, and the mild to red hot. Features more than 100 recipes and 50 beautiful color photographs.
The authors explore the authentic salsas of the world. Though traditionally associated with Mexico, salsas enhance dishes of many different cuisines. The recipes range from fresh and easy to hot and sour to smoky and satisfying; they include both the simple and complex, and the mild to red hot. Features more than 100 recipes and 50 beautiful color photographs.
Cooking with Cafe Pasqual’s
A collection of recipes from this landmark café famous for its equatorial cuisine from Mexico, New Mexico, and Asia. Hard cover 157 pages.
