Cooking and New Mexico

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Tasting New Mexico: Recipes Celebrating One Hundred Years of Distinctive Home Cooking

Bill Jamison
Cheryl Alters Jamison

Celebrates the state's truly distinctive cooking, a blend of Native American, Spanish, Mexican, and Anglo influences, in one hundred recipes from throughout the past century.


New Mexico food aficionados Cheryl Alters Jamison and Bill Jamison are recipients of four James Beard awards for cookbook excellence and the International Association of Culinary Professionals Julia Child Award. Their cookbooks include American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking, The Rancho de ChimayĆ³ Cookbook: The Traditional Cooking of New Mexico, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, and Around the World in 80 Dinners: The Ultimate Culinary Adventure. Cheryl is a contributing culinary editor for New Mexico Magazine and a culinary consultant to the New Mexico Tourism Department.


"(This) oversized cookbook, designated an official project of New Mexico's centennial, traces the roots of New Mexico cooking much further back than a century. The book opens with a detailed history of the cultural and ethnic influences on New Mexico food from pre-Columbian times. . . . There are dozens of personal, literary, and historical asides in the margins of the 100 recipes the Jamisons have chosen."



"Cheryl and Bill Jamison write with passion and wit."


Edible Santa Fe

Published By Museum of New Mexico Press

8.5 x 11 in. 220 pages 9 color and 15 black-and-white photographs