Synopses & Reviews
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin good deserts.
Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include:
Pale Ale Porterhouse
Old-Timey Big ‘Un Burger
Crunchy Kraut Dog
Chilehead Pork and Corn Skewers
Stout Country Ribs
Calypso Chicken Breasts
Hot-to-Trot Turkey Legs
Two-Fisted Swordfish Sandwich
Sizzled Shrimp with Lemon Noodles
Vegetables Verde Quesadilla
Honeyed Baby Onions
Georgia Peaches with Praline Crunch
Grilled Banana Split
Review
"Cheryl and Bill Jamison make everyday home cooking an exciting adventure. The scents and flavors of authentic border dishes practically jump off the pages of this fine, big book. An outstanding achievement." --Dean Fearing, author of
Dean Fearing's Southwest Cuisine "Brimming with historical vignettes, tantalizing recipes, and poignant anecdotes." --Barbara Pool Fenzl, author of Southwest the Beautiful Cookbook
"The Jamisons have captured the rustic flavors of authentic border dishes found only at family tables and culinary pit stops along the border." --Jacqueline Higuera McMahan, author of California Rancho Cooking
"The Jamisons write with a no-holds-barred enthusiasm about border cooking. I know, from experience, that their food tastes exhuberant, but knowing the food's story makes it that much better." --Deborah Madison, author of The Greens Cookbook
Synopsis
The definitive guide to Lone Star cookery, with over 400 recipes.
Synopsis
400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness by Distinguished Food Writers, Cheryl and Bill Jamison
Synopsis
The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include and#8220;Real Pit-Smoked Bar-B-Q,and#8221; and#8220;Tamed Game,and#8221; and#8220;Farm-Fresh Vegetables,and#8221; and#8220;Eye-Popping, Heart-Thumping Breakfasts,and#8221; and#8220;Football Food,and#8221; and and#8220;Y'All-Come-Back Desserts.and#8221;
Synopsis
Praise for TEXAS HOME COOKING "
Texas Home Cooking is destined to become the definitive book on that unique, wild, and woolly cuisine, which has borrowed influences from all over the planet… The chapters on real Texas barbecue and chili alone are worth the price of the book, but, happily, the Jamisons also take us on a lighthearted, irreverent culinary tour of the best of the rest of the Lone Star State." (Jinx and Jefferson Morgan, former columnists,
Bon Appétit, and owners of the Sugar Mill Hotel) "
Texas Home Cooking conveys the true diversity of a cuisine that has been molded from 25 ethnic influences over a 200-year span." (Stephan Pyles, chef and author of
New Tastes from Texas and
Southwestern Vegetarian)
Synopsis
Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue,
Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In
Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables.
Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking. Recipes include:
Double-Smoked Salsa
Guadeloupe Conch Fritters
Warm Smoked Trout and Greens
Tequila-Soused Beef Burritos
Mustard and Maple Ham
Pomegranate Lamb Chops
Jammin Jerk Chicken
Tasty Satay Tuna
Saffron and Ginger Sweet Potatoes
Veggie Heroes
Synopsis
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.
Synopsis
Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large regions Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.
About the Author
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Table of Contents
Foreword by Mark Miller
The Moveable Feast
Border Basics: Ingredients, Preparation Techniques, and Equipment
Burritos, Enchiladas, Racos, and Other Common Dishes
The Recipes
Salsa, Sauces, and Savory Condiments
Breakfast Bounty
Soups and Salads
Cheese Courses for All Occasions
Ranch-Country Beef
Pork, Cabrito, Lamb, and Game
The Simple Pleasures of Poultry
Fish and Seafood
Versatile Vegetables
Beans, Rice, and Breads
Cross-Cultural Desserts
Beverages and Botanas
Mail-Order Sources
Acknowledgements
People, Places, and Products Index
Recipe Index