new cookbook

TO BE RELEASED IN MAY!
PRE-ORDER YOUR AUTOGRAPHED COPY NOW.

Including the Chef’s guide to authentic Spanish ingredients, this beautifully photographed collection proffers tapas (small plates) of meats, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and traditional spices.

James Campbell Caruso is the author of El Farol: Tapas and Spanish Cuisine and Chef/Owner of La Boca, which has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire for being Santa Fe’s premier Spanish culinary experience. Chef James lives in Santa Fe with his wife (and pastry chef extraordinaire) and two children.

Douglas Merriam is a food and travel photographer who splits his time between Santa Fe and Maine.