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.
"RIOS GRANDE." --Santa Fe New Mexican "Martin 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 Martin... keep up the great work, Jennifer and Martin." --Chef David Burke, NYC "Martin 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 Martin Rios and consider him one of the most creative, vibrant, and consistent chefs practicing in the Southwest today. Restaurant Martin 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 Martin 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
