The Restaurant Martin Cookbook
Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant
Published on 15. September 2015
Book
Hardback
336 pages
978-1-4930-1004-2 (ISBN)
Description
From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martin Rios' humble charm and exceptional culinary talent have won him accolades on the national scale.
A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique
Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martin Cookbook offers sophisticated recipes--some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes--that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.
A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique
Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martin Cookbook offers sophisticated recipes--some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes--that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.
More details
Language
English
Place of publication
Old Saybrook
United States
Publishing group
Rowman & Littlefield
Illustrations
Recipes; Illustrations; Halftones, Color including Color Photographs
Dimensions
Height: 285 mm
Width: 221 mm
Thickness: 23 mm
Weight
84 gr
ISBN-13
978-1-4930-1004-2 (9781493010042)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Martin Rios | Cheryl Jamison | Bill Jamison
The Restaurant Martin Cookbook
Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant
E-Book
07/2015
Globe Pequot Press
€26.69
Available for download
Persons
Chef Martin Rios has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique. His list of accolades include the following:Semi-finalist for the 2010 James Beard "Best New Restaurant in the US" AwardSemi-finalist for the 2011, 2012 & 2013 "Best Chef of the Southwest" Awards Appearing on the Cooking Channel's 2012 season of "United Tastes of America"Appearing on the BBC America's 2012 season of "Chef Race: UK vs. US"Named one of SAVEUR Magazine's 2012 top 25 Nation-Wide "Tastemakers"Featured in the 2008 season of Iron Chef AmericaThe only chef from New Mexico to have won the Robert Mondavi Culinary Award of ExcellenceUnder his leadership the Old House Restaurant was listed by Zagat's Restaurant Survey as the best dining experience in New Mexico, and one of the best restaurants in the United States.Chef of the Year by the City of Santa FeChef of the Year twice by the State of New MexicoChef of the Year twice by the New Mexico Lodger's AssociationNamed "Celebrated Chef" by the National Pork Council Featured in the Bon Appetit Magazine cover story "The American Restaurant: Our Favorite Places."Cheryl and Bill Jamison are the authors of sixteen cookbook and travel guides and 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