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

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Jamison, Cheryl Alters & Bill Jamison w/foreword by Mark Miller., The Harvard Common Press, nd (1995), c1995, 1st Edition, illus. soft cover, fine, 500 pp w/index, red vignette ... illus., Sm 4to, "Authentic Home Cooking of The American Southwest and Northern Mexico" Read more Show Less

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Overview

Authentic home cooking of the American Southwest and Northern Mexico.

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More About This Book

Overview

Authentic home cooking of the American Southwest and Northern Mexico.

Editorial Reviews

Publishers Weekly
The authors of Texas Home Cooking and Smoke and Spice turn their assiduous attention to border food (called norteo in Spanish) which, served from Northern Mexico through the American Southwest, uniquely fuses Native American, Spanish and Western settlers' fare. The introduction points to norteo's distinctive characteristicsincluding large wheat tortillas, flame-cooked beef and the generous use of cheesesand discusses culinary offshoots like Tex-Mex, Sonoran and New Mexican cuisines. The 300 recipes drawing from all of these traditions are arranged by primary ingredient rather than by style (e.g., cheese enchiladas are found in the chapter about cheese; beef enchiladas appear in ``Ranch-Country Beef''). Appetizers and accompaniments include regional salsas and the secrets behind perfect guacamole and refried beans. Meat and seafood dishes comprise the bulk of the recipes, from Red Caldwell's South Texas Fajitas to Pinata Pollo, chicken breasts ``stuffed with treats,'' including chorizo, jalapeo and goat cheese. Sidebars detail the history and cultures from which recipes originated; further information about ingredients like nopales (cactus pads) and chiltepins (pea-sized hot chiles) is listed in a glossary. This Bible of border cuisine is as accessible as it is thorough. (Oct.)
Library Journal
The prolific authors of Smoke and Spice (LJ 4/15/94) and Texas Home Cooking (LJ 11/15/93), among other titles, now explore another aspect of the cooking of their favorite region. Here are the hearty, flavorful dishes prepared by home cooks on both sides of the U.S.-Mexican border, from Texas to Southern California and down into northern Mexico. There are recipes as traditional as posole and newer ones, too, such as fajitas the way they were meant to be, not the versions often served up as Tex-Mex cuisine. Many recipes include different regional variations, and lengthy sidebars provide the culinary and cultural context. Recommended for most collections. [HomeStyle Bks. selection.]

Product Details

  • ISBN-13: 9781558321038
  • Publisher: Harvard Common Press, The
  • Publication date: 9/28/1995
  • Pages: 512
  • Sales rank: 284,683
  • Product dimensions: 9.22 (w) x 7.40 (h) x 1.47 (d)

Meet 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.

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.

Table of Contents

Foreword by Mark Miller

The Moveable Feast Border Basics: Ingredients, Preparation Techniques, and Equipment Burritos, Enchiladas, Racos, and Other Common Dishes

The Recipes Salsa, Sauces, and Savory Condiments Breakfast Bounty Soups and Salads Cheese Courses for All Occasions Ranch-Country Beef Pork, Cabrito, Lamb, and Game The Simple Pleasures of Poultry Fish and Seafood Versatile Vegetables Beans, Rice, and Breads Cross-Cultural Desserts Beverages and Botanas

Mail-Order Sources Acknowledgements People, Places, and Products Index Recipe Index

Customer Reviews

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Sort by: Showing all of 2 Customer Reviews

  • Posted March 11, 2010

    more from this reviewer

    The Border Cookbook

    A comprehensive collection of Southwest recipes. Its very informative on shared cultures and their influence on SW cooking.

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  • Anonymous

    Posted June 7, 2010

    No text was provided for this review.

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