The Restaurant Martin Cookbook: Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant

by Martin Rios, Cheryl Jamison, Bill Jamison

Overview

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 Martín 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 Martín 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.

Product Details

ISBN-13:	9781493022335
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	07/15/2015
Sold by:	Barnes & Noble
Format:	eBook
Pages:	336
File size:	27 MB
Note:	This product may take a few minutes to download.

About the Author

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” Award
• Semi-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 America
• The only chef from New Mexico to have won the Robert Mondavi Culinary Award of Excellence
• Under 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 Fe
• Chef of the Year twice by the State of New Mexico
• Chef of the Year twice by the New Mexico Lodger’s Association
• Named “Celebrated Chef” by the National Pork Council Featured in the Bon Appétit 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

What People are Saying About This

From the Publisher

“RIOS GRANDE.” ––Santa Fe New Mexican “Martín Rios is one of the most talented, inquisitive and creative chefs to have come through my very tough kitchen at a very young age. It was a pleasure to work with him early in his career and an even greater pleasure to recommend this beautiful book which so fully encapsulates his many talents. I am extremely proud of Martín.. . keep up the great work, Jennifer and Martín.” ––Chef David Burke, NYC “Martín has a very personal way of cooking. His deep understanding of flavors, balance, and seasoning, results in extraordinary and surprising compositions. When I eat his food, it is clear to me he puts his heart into it.” ––Chef Gabriel Kreuther, Restaurant Gabriel Kreuther “I have long been a fan of Martín Rios and consider him one of the most creative, vibrant, and consistent chefs practicing in the Southwest today. Restaurant Martín is the quintessential Santa Fe restaurant and if you have time for only one meal while in town, you’d be hard-pressed to find a better, more definitive one. So no one was more excited than me to discover that Martín was publishing his first cookbook. This book will be a brilliant addition to the shelves of accomplished chefs and home cooks alike. Slow-Roasted Whole Chicken with Watercress-Apple Salad and Citrus Pan Sauce is the ultimate comfort food while Popcorn Ice Cream with Sweet and Salty Caramel Sauce is the mark of true innovative master.” ––Stephan Pyles, chef, author and the Southwest’s First James Beard Award Winner