Cheryl Alters Jamison
Author
Publisher
Harvard Common Press
Pub. Date
c1995
Language
English
Description
From the Gulf of Mexico to the Pacific, from Sonora north to Sonoma, the border region is the source of a boundless variety of spectacular food. The Border Cookbook celebrate the simple pleasures of Southwestern and Northern Mexican home-style cooking with more than 300 delectable, easy-to-prepare dishes, for special occasions and for soul-satisfying everyday eating.
Author
Publisher
William Morrow, an imprint of HarperCollinsPublishers
Pub. Date
©2002
Language
English
Description
Compiled from diners, inns, and everything in between, a collection of unique and traditional breakfast recipes offers historical notes, menus, and ingredient and technique tips.
"'A Real American Breakfast' is a coast-to-coast feast of 275 breakfast recipes. You'll find everything from old favorites like waffles and homemade cereals to Charleston Shrimp and Grits, Mississippi Bacon Sandwich with Milky Tomato Gravy, Oregon Salmon Hash, the LEO (Lox,...
Author
Publisher
The Harvard Common Press
Pub. Date
[2015]
Language
English
Description
From mops and sops to pastes and bastes, the Jamisons give you everything you need for outstanding grilling or smoke-cooking. The chapters are organized by type of meat, and the sauces in the chapter are formulated to work best for those cuts.
Author
Publisher
Harvard Common Press
Pub. Date
[2023]
Language
English
Description
Fire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions. Cooking low and slow over wood smoke-what is often called authentic barbecue or real barbecue-is practiced and enjoyed in many dozens of the world's tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting...
Author
Publisher
Harvard Common Press, an imprint of The Quarto Group
Pub. Date
2017.
Language
English
Description
"Even great cooks, such as Cheryl Jamison, one of the preeminent authorities on American regional cuisine and the author of many award-winning cookbooks, occasionally prefer the make-ahead convenience, easy cleanup, and depth of slow-cooked flavor that you get when you use a slow cooker. Co-author of the pioneering book Texas Home Cooking, Cheryl reveals in these pages that a stunning range of Lone Star gems, from chilis and stews to enchiladas and...