Born to Grill: An American Celebration - Brossura

Jamison, Cheryl Alters; Jamison, Bill

Brossura

ISBN 10: 1558322914 ISBN 13: 9781558322912

Casa editrice: Harvard Common Pr, 2004

Riassunto

Focusing on the "essential American culinary art," this loving celebration of an American tradition introduces three hundred recipes while covering dozens of techniques for preparing a wide variety of dishes out in the open air. Original.

Su questo libro

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.

Dalla quarta di copertina:

PRAISE for BORN TO GRILL   “This enticing, handy, beautifully researched volume might well go down as the definitive book on the American tradition of grilling. If a food can be grilled, the Jamisons show in detail how to do it.” – James Villas, author of Crazy for Casseroles and Biscuit Bliss   “This incredible volume is destined to become a classic. Long acknowledged for their expertise, having previously written the definitive book on smoke cooking, the Jamisons turn here to grilling, with delicious results.” – Stephan Pyles, chef, cookbook author, and TV host of "New Tastes from Texas"   “A lively and flavor-filled book from Cheryl and Bill Jamison, masters of the art of outdoor cooking.” -- William Rice, food and wine columnist for the Chicago Tribune and author of The Steak Lover’s Cookbook

Su questa edizione

• Editore: Harvard Common Pr
• Data di pubblicazione: 2004
• ISBN 10: 1558322914
• ISBN 13: 9781558322912
• Rilegatura: Copertina flessibile
• Numero di pagine: 512
• Disegnatore: Love Sara