Product Overview
From Follett
NOT AVAILABLE FOR SALE IN SOME COUNTRIES.;Title proper from title frame.;Mode of access: World Wide Web.;Includes index.;Print version record.;Acknowledgments; learning to cook, a lifelong adventure; bringing the restaurant home; soups; salads; crudo and ceviche appetizers; other appetizers and small plates; pasta and risotto; vegetable main and side dishes; poultry; fish and seafood main dishes; beef, pork, lamb, and venison; desserts; resources; index; about the authors; about the photographer;Description based on print version record. A full-color restaurant cookbook pairing award-winning authors Cheryl and Bill Jamison with up-and-coming Chef Martin Rios, of Santa Fe's Restaurant Martin. 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, Rios' humble charm and exceptional culinary talent have won him accolades on the national scale. Recipes will showcase his exceptional talent in combining flavors from fresh, local produce and organic meats and poultry, in a fusion of Southwestern and Asian influences as well as his classic trainin.