The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico - Brossura

Jamison, Cheryl; Jamison, Bill

Brossura

ISBN 10: 1558321039 ISBN 13: 9781558321038

Casa editrice: Harvard Common Press, 1995

Riassunto

More than three hundred recipes, complemented by regional lore and a wealth of illustrations, draw on the Native American, Spanish, Mexican, and Anglo roots of southwestern cuisine to produce delicious, easy-to-prepare dishes. Simultaneous. IP.

Su questo libro

Recensione:

"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

L'autore:

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 Appetit 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 Appetit 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.

Su questa edizione

• Editore: Harvard Common Press
• Data di pubblicazione: 1995
• ISBN 10: 1558321039
• ISBN 13: 9781558321038
• Rilegatura: Copertina flessibile
• Numero di pagine: 512