The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico (Non) [Paperback]

Cheryl Alters Jamison (Author), Bill Jamison (Author)

Book Description

Series: Non | Publication Date: November 1991

The distinctive New Mexico style of Southwest cooking. From a celebrated eatery.

Editorial Reviews

From Library Journal

Rancho de Chimayo is a family-run restaurant in the pilgrimage town of Chimayo that has attracted a loyal national following. In 1965, the owners converted an ancestral home to a restaurant, envisioning it as just part of a reconstructed colonial village (now there is an inn as well); the Rancho currently serves its traditional native New Mexican food to several hundred people a day. Many of the dishes included here will be familiar to Tex-Mex aficionados, but some, particularly the desserts, will be new; most are simple and quick to prepare. For area and subject collections.
Copyright 1991 Reed Business Information, Inc.

Review

"Cheryl and Bill Jamison have done much more than compile family recipes; they have captured the atmosphere, the ambiance, the history of a segment of northern New Mexico.... The Jamisons present a literate approach to New Mexican cuisine and introduce you to a family who truly loves Mexico." -- Southwest International Wine & Food Review

"Chimay offers more than nourishment for the soul. It satisfies hunger, too. The picturesque Restaurante Rancho de Chimay has been serving mouth-watering entrees since it opened in 1965." -- Southwest Sampler

"This is a terrific cookbook!" -- Books of the Southwest

Born to Grill 155832111x -- c

Smoke & Spice 155832061x -- p

Sublime Smoke 1558321063(c) 1558321071 -- p

Texas Home Cooking 155832058x(c) 1558320598 -- p

The Border Cookbook 1558321020(c) 1558321039 -- p

See all Editorial Reviews

Product Details

• Paperback: 134 pages
• Publisher: Harvard Common Press (November 1991)
• Language: English
• ISBN-10: 1558320350
• ISBN-13: 978-1558320352
• Product Dimensions: 9.2 x 7.4 x 0.4 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #484,925 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful:

4.0 out of 5 stars Taste the "land of enchantment.", February 12, 2001

By 

Mary T. Salmon "ldylatuna" (TX USA) - See all my reviews
(REAL NAME)   

This review is from: The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico (Non) (Paperback)

The authors of The Rancho de Chimayo cookbook DO love New Mexico. The sub-title states: "The Traditional Cooking of New Mexico," and the cookbook lives up to that statement. The first 48 pages gives history of New Mexico through native foods, folk-lore, spirituality and settlers bringing their own norms of food production. Unfortunately,you will not find the flavor of New Mexico in restaurants outside of N.M. I lived in N.M for 10 years. If you have ever been charmed by N.M.'s food & beauty you can re-create this experience through this cookbook. Try it!

6 of 6 people found the following review helpful:

4.0 out of 5 stars The essence of the Land of Enchantment, April 11, 2006

By 

J. Wallace "Chile Mama" (Sausalito, CA USA) - See all my reviews

This review is from: The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico (Non) (Paperback)

This book is a 'must have' for anyone who wants to replicate the cooking of northern New Mexico. If you have ever traveled to New Mexico, especially to Santa Fe or Taos, and marveled at the spritely seasoning and traditional food preparations, you may have tried to duplicate those flavors at home. Don't try it with conventional Tex-Mex cookbooks. This is a different animal.

You need the Rancho de Chimayo Cookbook and you need to get good chiles from New Mexico (I order from www.thechileshop.com). There are not a lot of recipes, but the ones that are there are the real enchilada.

After living in Albuquerque for 8 years, I tried many options for cooking the red chile and green chile enchiladas that are so essential to the New Mexico cocina. The recipes in this book are the first that tasted right -- and taste right every single time. Try it, you'll like it!

34 of 45 people found the following review helpful:

1.0 out of 5 stars Disappointing as best, February 12, 1999

By A Customer

Amazon Verified Purchase

This review is from: The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico (Non) (Paperback)

The authors produced a much better book when they compiled The Border. Rancho de Chimayo has very few recipes, some of which call for Velveeta of all things, and the warnings about drinking and driving in the Cocktail chapter, are annoying.

This restaurant may be the darling of the New York food writers, but NY food writers don't know anything about Southwestern food.

Spend your money elsewhere.