Cookbooks
Here you'll find a selection of cookbooks from the Santa Fe School of Cooking founder, Susan D. Curtis and Nicole Ammerman, along with cookbooks from James Beard Award winners, Cheryl Alters Jamison & Bill Jamison, Santa Fe School of Cooking Chef, Lois Ellen Frank and Chef Martin Rios of Santa Fe's Restaurant Martin.
Enjoy all types of Southwest cuisine and techniques from our favorite authors. Spice up your backyard BBQs, Holidays and every day meals. Share the love with your friends and family from ours.
Bon Appetit!
Celebrating the Foods of New Mexico
By Susan Curtis and Nicole Curtis Ammerman
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!
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.
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.
A Painter's Kitchen
A Painter’s Kitchen is Margaret Wood’s recollection of 70 recipes from Georgia O’Keeffe’s kitchen. The meals served in her household focused on homegrown and natural foods. They were always tasty, nutritious, modest, and beautifully prepared. This book describes in charming detail Miss O’Keeffe’s outlook on food, philosophy, life, art, and the world, while maintaining respect for the artist’s well-known desire for privacy.
Naturally Healthy Mexican Cooking
Authentic Recipes for Dieters, Diabetics & All Food Lovers
by Jim Peyton
by Jim Peyton
The Chile Line Recipes
400 years of New Mexican culinary traditions are shared in this cookbook by Liddie Martinez.
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.
The Mexican Slow Cooker
The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
Tacos
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.
Salsas of the World
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.
The Great Margarita Book
Al Lucero, founder of Maria's Restaurant in Santa Fe, NM, wrote the book on margaritas! With profiles of over 75 premium tequilas and over 85 margarita formulas, this book is made for tequila and margarita lovers.
Cooking with Cafe Pasqual’s
A collection of recipes from this landmark café famous for its eclectic cuisine from Mexico, New Mexico, and Asia.
Fiesta at Rick's
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. With 150 recipes, Bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations.
More Mexican Everyday
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this book you will find easy-to-make recipes offering a new take on vegetables in traditional Mexican cuisine, and quite a few meat and poultry dishes as well.
The Harvey House Cookbook
In 1876, Fred Harvey began establishing high-quality dining rooms along the Santa Fe Railroad, and helped change the entire picture of the American West. With 200-plus vintage recipes, numerous period photos, and fascinating stories, this book takes readers back to one of America's legendary experiences in the Old West.
New Mexico Chiles: History, Legend and Lore
Join author and award-winning documentary filmmaker "Chile Chica" Kelly Brinn Urig for the enchanting history of chile.
Local Flavors
Taking readers on a journey exploring farmer's markets across the country, sharing stories, inspiration and 350 vegetable focused recipes, this book is a celebration of farmers and their bounty.
The Best of Clay Pot Cooking
For centuries, cultures around the world have cooked in clay. Learn to master the techniques that produce juicy, full flavored meals cooked in clay.
Authentic Recipes From Santa Fe
Get a taste of Santa Fe with recipes from some of our top restaurants including Coyote Cafe, the Pink Adobe and yours truly, the Santa Fe School of Cooking.
The Cookbooks of Cheryl Alters Jamison
Texas Q
100 Recipes for the Very Best Barbecue from the Lone Star State, All Smoke Cooked to Perfection
by Cheryl Alters Jamison.
For bodacious, bragging-rights barbecue that’s easy to master in your backyard smoker, look to Texas. There’s more though, to Texas Q, than brisket. Cheryl gives you loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables, infused with rubs, mops, and sauces from a multitude of multi-cultural influences. With photos by Gabriella Marks.
by Cheryl Alters Jamison.
For bodacious, bragging-rights barbecue that’s easy to master in your backyard smoker, look to Texas. There’s more though, to Texas Q, than brisket. Cheryl gives you loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables, infused with rubs, mops, and sauces from a multitude of multi-cultural influences. With photos by Gabriella Marks.
Perini Ranch Steakhouse
Stories and Recipes for Real Texas Food
by Lisa and Tom Perini with Cheryl Alters Jamison
…The Perini Ranch Steakhouse [is] considered by many the best country steakhouse in the land…is one of the most famous in the state. And its new cookbook…reflects the remarkable journey the business and its owners have made over the past 36 years.” –Dallas Morning News
Cheryl worked with the Perinis to tell their story, as well as testing and writing all of their recipes for home cooks. The iconic destination restaurant, on the Perini family ranch in Buffalo Gap, Texas, was the recipient of a James Beard Foundation America’s Classic Award. With photographs by Wyatt McSpadden. Nominated for a 2020 International Association of Culinary Professionals (IACP) cookbook award.
by Lisa and Tom Perini with Cheryl Alters Jamison
…The Perini Ranch Steakhouse [is] considered by many the best country steakhouse in the land…is one of the most famous in the state. And its new cookbook…reflects the remarkable journey the business and its owners have made over the past 36 years.” –Dallas Morning News
Cheryl worked with the Perinis to tell their story, as well as testing and writing all of their recipes for home cooks. The iconic destination restaurant, on the Perini family ranch in Buffalo Gap, Texas, was the recipient of a James Beard Foundation America’s Classic Award. With photographs by Wyatt McSpadden. Nominated for a 2020 International Association of Culinary Professionals (IACP) cookbook award.
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.
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.
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.
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.
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.
The Barbecue Lover's Big Book of BBQ Sauces
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.
