Cheryl Jamison Texas Home Cooking

ISBN 13: 9781558320581

Texas Home Cooking

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9781558320581: Texas Home Cooking
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Introduces the cooking of Texas, and provides recipes for barbecue, Tex-Mex dishes, chili, and ranch foods, as well as main and side dishes, breakfast foods, snacks, beverages, and desserts

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From the Back Cover:

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)

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.

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Jamison, Cheryl
Published by Harvard Common Press (1993)
ISBN 10: 155832058X ISBN 13: 9781558320581
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Jamison, Cheryl
Published by Harvard Common Press (1993)
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Jamison, Cheryl
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