Geronimo: Fine Dining in Santa Fe [Hardcover]

Cliff Skoglund (Author), Eric Distefano (Author)

Book Description

Publication Date: August 1, 2004

Featuring huge overhead beams, creamy stucco details, and a fireplace sporting oversized moose antlers, the 250-year-old hacienda that houses Geronimo restaurant is a welcome addition to Santa Fe's trendy Canyon Road. Restaurant owners Cliff Skoglund and Chris Harvey along with chef Eric DiStefano have created a refined retreat in this once rough-and-tumble town, serving exquisite contemporary cuisine that rivals the best in the country. GERONIMO brings Chef DiStefano's innate understanding of ingredients and uncanny instinct about flavors to the home table. You'll find such elegant dishes as Brie and Almond Soup, Napoleon of King Salmon with Chile-Butter Sauce and Braised Ruby Chard, and White Peach Shortcake with Champagne Ice Cream. At Geronimo, food is art, customers are guests, and everyone is welcome. A collection of 125 recipes and more than 50 full-color food and location photographs from Santa Fe's landmark restaurant, Geronimo. Geronimo restaurant is named for Señor Geronimo Lopez, the former owner of the hacienda in which Geronimo is housed. Geronimo was named the most popular restaurant in New Mexico by Zagat and received four stars from Mobil Travel Guides in 2000, 2001, and 2002.

Editorial Reviews

From Publishers Weekly

The Geronimo of the title isn't the famous Apache medicine man, but rather Gerónimo Lopez, who built an adobe house for his family of 13 in 1756 (or perhaps it's Gerónimo Gonzalez, who bought the place in 1769). Either way, the restored building stands today as one of Santa Fe's most popular restaurants. Owner Skoglund and head chef DiStefano go for broke, throwing simplicity to the wind in this highbrow collection of 125 of Geronimo's most savory delicacies. An early disclaimer can be read as either a call to arms for challenge-seeking gourmets, or a retreat signal for those without a foie gras budget: "We know that some of the techniques we describe may, at first glance, seem a bit daunting... we have occasionally referred to hard-to-find items...." This is no understatement, as exemplified by such entrées as "Quick" Braised Rabbit Saddle with Matzo Scallion Dumplings, and Mesquite-Grilled Peppery Elk Tenderloin with Garlic Confit Potatoes and Exotic Mushroom Sauce. Before attempting either, one might indulge in a Martini Shot, consisting of Vodka Sorbet with puréed cucumber topped off with crème fraiche and "a generous dollop of caviar." The salads chapter offers lighter, though similarly complex, alternatives. As counterbalance, the authors interject interesting, even soothing, passages on the life of the restaurant and the restaurateur way of life.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Publisher

* A collection of 125 recipes and more than 50 full-color food and location photographs from Santa Fe’s landmark restaurant, Geronimo.

* Geronimo restaurant is named for Señor Geronimo Lopez, the former owner of the hacienda in which Geronimo is housed.

* Geronimo was named the most popular restaurant in New Mexico by Zagat and received four stars from Mobil Travel Guides in 2000, 2001, and 2002.

See all Editorial Reviews

Product Details

• Hardcover: 256 pages
• Publisher: Ten Speed Press (August 1, 2004)
• Language: English
• ISBN-10: 1580084915
• ISBN-13: 978-1580084918
• Product Dimensions: 10.4 x 0.9 x 10.4 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #390,808 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 11 people found the following review helpful:

5.0 out of 5 stars Over the top. SLOSHING over the top., January 2, 2006

By 

Esther Schindler (Scottsdale, AZ USA) - See all my reviews
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This review is from: Geronimo: Fine Dining in Santa Fe (Hardcover)

This is an absolutely gorgeous cookbook. I love to look at it, to flip through the photographs, to read the recipes and the essays written by the people involved in this Santa Fe restaurant. I immediately have a strong desire to rush to New Mexico and make a reservation for dinner.

The only thing the cookbook *doesn't* do is make me want to COOK any of these recipes.

It isn't that they aren't appealing. They're stunning: scallop mousse with basil lemon espuma (as a first course), mesquite grilled peppery elk tenderloin with garlic confit potatoes and exotic mushroom sauce, chive-tied bay scallops with black truffle and fresh tomato coulis. I'd be happy to EAT any of them, but I know I'm not going to cook them.

Which isn't to say that I'm a wimp cook. I'm happy to make a paella for a Sunday dinner, or "throw together" six separate dishes for an Indian feast. However, despite the best of intentions, these recipes are clearly geared for restaurant kitchens.

Most of these recipes have a page of ingredients (usually expensive ones) and two full pages of instructions. In the intro to "Mesquite grilled foie gras terrine with sweet grapes and verjus," for example, the author says, "When we clean the lobes of foie gras at Geronimo, we always have the leftover snippets that are too small for our recipes. We take these, marinate them for a day in a bit of Cognac and fresh thyme, grill them very quickly over mesquite, and press them into a terrine mold...." I don't know about you, but there aren't any foie gras leftovers in my frig. (The recipe calls for a 1 pound lobe, which you cut up.)

I'd like to think that I'm ready to take on some of these recipes. I know I'm not, though. If you're going to do it, please invite me for dinner.

But as a coffee table cookbook, this one is perfect. Stunning photography, wonderful food combinations, lovely little essays about getting the restaurant started. (Now, honey -- let's go out for dinner.)

9 of 10 people found the following review helpful:

5.0 out of 5 stars Exquisite Santa Fe Cuisine, October 8, 2004

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Geronimo: Fine Dining in Santa Fe (Hardcover)

One realizes the level of culture in SanteFe upon first entering therein: one of SW Tradition blending that with sophisticated highbrow indulgences of the residents/visitors.

This is exactly the cuisine of this growing in stature SF restaurant. What is exciting and creativity in this cookbook is that they reveal its beginnings and philosophy (which are truly entwined) is sidebar discussions throughout the cookbook's pages, at appropro sections. These are truly captivating reading.

However, one won't be too captivated by such insights nor trying any of these sophisticated recipes if one is not a fledging or growing gourmet on their own. Although this work is worthy of coffeetable display (gorgeous phots abound), it is truly a bevy of unusual ingredients and intricate steps in their prep. Any timidity about these will likely end in gourmet production that could be tragedy. However, don't let any of this stop the venturesome who want to move up the culinary scale and try some great upscale SW cuisine!

Here is magnificent offerings you won't see other places. I like the likes of: Martini Shots (clever vodka sorbet on cucumber pureed caviar&creme frache); Crab and Meyer Lemon Soup with Spaetzle; Escargots with Tomato Caper Vinaigrette; Maryland Blue Crab Cakes with Caviar Sauce and Braised Leeks; Egg Griddles Goat Cheese and Smoked Salmon with Chicory Salad and Crispy Lardons; Chicken in A Chanterelle Mushroom and Garlic Stew; Npoleon of King Salmon with Braised Ruby Chard, Lemon Crepes, and Green Chile Butter Sauce; Fiery Chile Prawns with Crispy Jasmine Almond Rice Cakes and Caper Basil Sauce; Grilled Coldwater Lobster Tails and Creamy Chili Vinaigretter with Savory Potato Cakes; Mizuna Salad with Maple-Glazed Smithfield Ham and Creamy Buttermilk Hazelnut Vinaigrette; Poire-Williams Soup with Warm Bosc Pears, Star Anise Ice Cream, and Black Pepper Genoise; Tequilla Lime Tarts.

And this great recipe collection highlighted none of the rich venision, fowls nor foie gras dishes.

There is another neat touch to this one, a listing of the suggested side dishes recipied with each entree in the Index. There is excellent glossary for those who don't know a lardon from a roulade. Sources are listed as well.

Don't forget to spend time at the Intro where the authors talk of how to use this cookbook, carefully reading recipe through (and might I add several times then making lists) and how to cook with constant tasting (Eric with Spoons!)

Geronimo Experience must be exciting to experience firsthand, but here the rest of us can with its passion for great food laid out so spectacularly and over 100 of its recipes for us to try.

5.0 out of 5 stars Geronimo Fine dining ib Santa Fe, April 2, 2011

By 

Florence E. Betten - See all my reviews
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Amazon Verified Purchase

This review is from: Geronimo: Fine Dining in Santa Fe (Hardcover)

gorgeous book with lots of antedotal info on the owner, chefs and recipes from this extraordinary restaurant. though many recipes are very labor intensive, just the creative side dishes are worth the price.
love this book!