Synopses & Reviews
Authentic home cooking of the American Southwest and Northern Mexico.
Review
"Who could be better on the border beat than Cheryl and Bill Jamison indefatigable investigators, talented cooks, and unswerving aficionados? Like their other cookbooks, The Border Cookbook is a must for lovers of American spice and verve." Rick Bayless, author of Authentic Mexican
Review
"This Bible of border cuisine is as accessible as it is thorough." The Border Cookbook
Review
"The Jamisons' concentration on border foodstuffs yields a cornucopia of unusual recipes more than 300. Their erudition is helpfully displayed in factual sidebars and notes on regional variations for many of their dishes. Informative, too, are the recipe notes, culled from on-site visits, a network of experts, and a wide-ranging search for indigenous cookbooks." Booklist
Review
"The Jamisons write with a no-holds-barred enthusiasm about border cooking. I know, from experience, that their food tastes exuberant, but knowing that food's story makes it that much better." Deborah Madison, author of Vegetarian Cooking for Everyone
Synopsis
Over 300 recipes explore the common elements and regional differences of border cooking.
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