The Border Cookbook

Fülszöveg

$29.95
"Border cuisine is lively, delicious, and seasoned with centuries of colorful, mixed-up history. And 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
Robust and hearty, vibrant and
varied, the flavors of the American Southwest and Northern Mexico are the result of centuries of cuHnary creativity and sharing. Border cooking, nurtured in simple home kitchens and continually improved by the exchange of crops, foodstuffs, and cooking techniques, reflects the long and intricate record of contact among Native Americans, Spaniards, Mexicans, and Anglos.
Cheryl and Bill Jamison celebrate the home-style roots of border cooking. They explore a host of distinct local styles, and they weave together the common threads that unite the vast region, from... Tovább

Fülszöveg

$29.95
"Border cuisine is lively, delicious, and seasoned with centuries of colorful, mixed-up history. And 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
Robust and hearty, vibrant and
varied, the flavors of the American Southwest and Northern Mexico are the result of centuries of cuHnary creativity and sharing. Border cooking, nurtured in simple home kitchens and continually improved by the exchange of crops, foodstuffs, and cooking techniques, reflects the long and intricate record of contact among Native Americans, Spaniards, Mexicans, and Anglos.
Cheryl and Bill Jamison celebrate the home-style roots of border cooking. They explore a host of distinct local styles, and they weave together the common threads that unite the vast region, from the Gulf of Mexico to the Pacific Ocean, from the Sonoran Desert to the Sierra Madres and the Rocky Mountains. Among the 300-plus recipes here are a bounty of tales that bring to life the people who have made border cooking what it is, from the early missionaries of California and Sonora to the modern-day fishmongers of Ensenada and Tampico, from the first settlers of Texas to the contemporary culinary pioneers of Tucson and Santa Fe.
The Jamisons serve up tables full of delectable, easy-to-prepare dishes. There are enduring classics and adventuresome new
Continued on back flap
Continued from front flap
creations. There are recipes for special occasions and ones for soul-satisfying everyday eating. Along with a multitude of main-course ideas, there are breakfast and lunch courses, soups and salads, beverages and desserts, a wealth of versatile sauces and salsas, and much more. Together, they promise an abundance of good food, to be enjoyed for years to come.
Cheryl and Bill Jamison are distinguished travel and food writers and authorities on regional cooking of the Americas. The Border Cookbook is their fourth cookbook. Cheryl, who teaches at the Santa Fe School of Cooking, and Bill have also written The Rancho de Chimayo Cookbook, Texas Home Cooking, and Smoke & Spice, winner of a James Beard Book Award.
Cover design by Joyce C. Weston Cover illHStrations by Sara Love Author photograph hy Kimberly Grant

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The Harvard Common Press
535 Albany Street
Boston, Massachusetts 02118
Distributed by National Book Network 4720 Boston Way • Lanham, Maryland 20706
"The Border Cookbook is the finest collection of recipes from this great culinary area of the Americas With this book, the border foods I treasure will have a long life and will continue to nourish us for a long time. [This] book is not just another cookbook, but a work of love." —From the Foreword by Mark Miller
"A must for every culinary library!"
—Rosalea Murphy, author of The Pink Adobe Cookbook
"The Jamisons have captured the rustic flavors of authentic border dishes found only at family tables and culinary pit stops along the border. I'm torn between rushing into my kitchen or jumping in my Chevy and heading for the border to eat at their favorite diners."
—^Jacqueline Higuera McMahan, author of California Rancho Cooking
"Brimming with historical vignettes, tantalizing recipes, and poignant anecdotes Sets itself apart from the crowd by providing regional variations." —Barbara Pool Fenzl, author of Southwest the Beautiful Cookbook
"The Jamisons write with a no-holds-barred enthusiasm about border cooking. I know, from experience, that their food tastes exuberant, but knowing the food's story makes it that much better."
—Deborah Madison, author of The Greens Cookbook
"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
Selected by Book-of-the-Month Club HomeStyle Books and the Better Homes & Gardens Cook Book Club.
The Harvard Common Press
Distributed by National Book Network ' vo m^,
9781558321021 Vissza