Texas Home Cooking: 400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness

Texas Home Cooking: 400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness

by Cheryl Alters Jamison, Bill Jamison
     
 

View All Available Formats & Editions

The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include “Real Pit-Smoked Bar-B-Q,” “Tamed

Overview

The definitive book on Texas cooking-which has been influenced by cuisines around the world, including Eastern Europe and Mexico-by distinguished food writers Cheryl and Bill Jamison, who traveled for two years around the state talking with home cooks, chefs, barbecue experts, fishermen, and farmers. Chapters include “Real Pit-Smoked Bar-B-Q,” “Tamed Game,” “Farm-Fresh Vegetables,” “Eye-Popping, Heart-Thumping Breakfasts,” “Football Food,” and “Y'All-Come-Back Desserts.”

Editorial Reviews

Library Journal
This undertaking by the authors of The Rancho Chimayo Cookbook ( LJ 11/15/92) offers more than 400 recipes from every region and subculture of their home state. A section on Texas classics includes recipes for ``real'' barbeque, lots of chili, Tex-Mex favorites, and chicken-fried steak and other cowboy fare; ``Lone Star Specialties'' covers breakfasts, desserts, and Super Bowl menus; and in between are lots of meat dishes, relishes and condiments, and side dishes. Headnotes and sidebars are fun and folksy (too much so at times). Stephan Pyles's The New Texas Cuisine ( LJ 4/15/93) provides an individual interpretation of Texas cooking; the Jamisons' book is a more wide-ranging version. For most collections.
Barbara Jacobs
"Never eat anything bigger than your head" and other Texas-size nuggets of wisdom drip from the pens of the Jamisons. But what more could you expect from a native Texan and his wife who investigated the cooking--not cuisine--of this land of the tallest tales for two years? Perhaps 400 recipes, infused with wit and reflecting the blends of Anglo, Cajun, Czech, German, and Mexican heritages. Perhaps sidebars filled with expert tips (for example, buy neoprene gloves to handle a barbecue pit) and funny snips (Horno Couch's business card, for one). Perhaps the occasional fake dish with slap-your-sides directions (Hornadillo's chili, for example, calls for "one medium armadillo [save the shell] and other stuff"). Then, get ready to chow down on favorites and new tastes, including garlic-spiced turkey breast, "picadillo", tamale pie, sea-foam salad, German hot potato salad, rice fritters, George Bush dunk (sausage and broccoli!), and banana pudding.

Product Details

ISBN-13:
9781558325418
Publisher:
Harvard Common Press, The
Publication date:
10/11/2011
Series:
America Cooks
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
592
File size:
6 MB

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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >