Similar authors to follow
Manage your follows
About Cheryl Alters Jamison
Cheryl Alters Jamison is among the nation’s most lauded writers, with four James Beard book awards and numerous other honors to her credit. With her late husband Bill, she’s penned enough books on food and travel to endow a small library, all the while living out nearly everyone’s dreams about traveling the globe in search of great meals and adventure. Their dozen plus books on food cover broadly the subjects of outdoor cooking and American home cooking, and are noted for their depth of research and cultural background. Cheryl and Bill’s landmark Smoke & Spice, on real American barbecue, has sold over a million copies.
Nothing thrills Cheryl more though than living in the Southwest. She’s written about it for publications such as Saveur, Cooking Light, and Bon Appétit and in books including The new Texas Slow Cooker, Texas Home Cooking, The Border Cookbook, The 50th Anniversary Rancho De Chimayó Cookbook, American Home Cooking, and Tasting New Mexico: Recipes Celebrating 100 Years of Distinctive Home Cooking. She also collaborated with James Beard Best Chef Southwest Finalist, Martín Rios, on The Restaurant Martín Cookbook.
Cheryl chose to move to Santa Fe 35 years ago, drawn by the beauty, culture, and—of course—the food. As a young teenager in Illinois, she read about New Mexican chile rellenos and attempted to make them, with such disastrous results that the story has become family lore. She is still trying to figure out whether enchiladas, carne adovada, green chile cheeseburgers, pinto beans, or flan might be her favorite New Mexican dish. She eats all of them regularly in a futile but always satisfying attempt to select one.
Cheryl was culinary editor for New Mexico Magazine, where she remains a contributor. She has consulted with the New Mexico Tourism Department too, where she developed the cuisine section for newmexico.org and worked on culinary initiatives such as the Green Chile Cheeseburger Trail and Culinary Treasures Trail.
Cheryl teaches cooking classes internationally, but often at the Santa Fe School of Cooking. She has instructed Matt Lauer to make French toast, Al Roker how to grill chicken, and Bobby Flay how to make a New Mexican breakfast.
She is a three-decade resident of the village of Tesuque on the outskirts of Santa Fe, where she raises a small flock of chickens with out-sized personalities and all hues of eggs. Thanksgiving is her favorite holiday, though she likes any excuse for a party. Cheryl is always—always—excited about food. She digs into the food world’s hottest topics weekly as host of Heating It Up on Talk 1260 KTRC radio, podcast at santafe.com.
Customers Also Bought Items By
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."
Among the proud barbecue traditions in the United States, from the Carolinas to Memphis to Kansas City—whether spelled barbecue, barbeque, bar-b-q, BBQ, or just Q—none is prouder, more deeply flavored, or rich in tradition than Texas Q. Texas barbecue is best known for beef; and beef brisket in particular, the signature dish that has been celebrated over the years by such legends as Taylor's Louie Mueller and Houston's Jim Goode, as well as by modern-day wunderkind Aaron Franklin in Austin. Cheryl Alters Jamison, co-author with her late husband Bill of the definitive Texas Home Cooking and the original bible for backyard smoke-cooking, Smoke & Spice, knows her brisket backwards and forwards and offers several delectable recipes in this exciting book.
Cheryl also knows that there's more to Texas barbecue than brisket. Among the more than 100 recipes in these pages you will find loads of ideas for other cuts of beef, as well as for chicken, pork, lamb, fish and other seafood, and vegetables,each infused—via rubs and mops and sauces and spices—with robust, distinctive Texas flavors. Here, too, you will find stunning preparations from outside the Anglo-American beef-and-brisket tradition, from the oft-overlooked Mexican-American, African-American, Eastern European immigrant, and Asian immigrant barbecue styles created by the people who make modern Texas so diverse and fascinating.
For blue ribbon brisket and a whole lot more, this is a barbecue book you will use, and use again, for years.
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 roasts, from bean or rice dishes to beef, bison, poultry, and shrimp, come out of the slow cooker brimming with flavor—and with a minimum of fuss for the cook.
These 125 recipes are full of delectable, down-home goodness, each one better than the last, and better even than its non-slow cooker counterpart. Whether you're enjoying a family dinner or feeding everyone at the family reunion, tastes like Chicken Chorizo Chili, Hill Country Goulash, Bison Short Ribs, and Venison Pot Roast will never disappoint.
It’s time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue.
Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues.
The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. Enjoy:
- Double-Crusted Baby Backs with Fennel and Coriander
- Dallas Dandy Brisket
- Espresso-Rubbed Beef Medallions
- Garlic-Scented Sirloin
- Chicken-Wrapped Apple Sausage
- Tea-Smoked Duck
- Smoked Snapper Tostadas with Sangrita Sauce
- Smoked Mussels with Dill Mayonnaise
- Vidalias ‘n’ Georgia BBQ Sauce
- Prosciutto-Wrapped Peaches
- Deep-Dish Smoked Mozzarella Pizza
- Wonderful Watermelon Pickles
- Chipotle Cherry Cobbler
Join Cheryl and Bill Jamison, James Beard Award winners of The Big Book of Outdoor Cooking and Entertaining, on a gastronomic tour around the world
After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles.
Among their stops were:
Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey
Where they found the world's best breakfast sandwich and visited family-owned wineries
Where they took a wild ride on an elephant in an enormous forest reserve
Where they found themselves in the midst of Diwali, the Festival of Lights
Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks
Where they went on a safari among rhinos, giraffes, and very hungry lions
Where they soaked in the sun and Creole flavors of the coastal town of Salvador
Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin' good deserts. Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include: Pale Ale Porterhouse, Old-Timey Big Un Burger, Crunchy Kraut Dog, Chilehead Pork and Corn Skewers, Stout Country Ribs, Calypso Chicken Breasts, Hot-to-Trot Turkey Legs, Two-Fisted Swordfish Sandwich, Sizzled Shrimp with Lemon Noodles, Vegetables Verde Quesadilla, Honeyed Baby Onions, Georgia Peaches with Praline Crunch, Grilled Banana Split