- The Border Cookbook
- Authentic Home Cooking of the American Southwest and Northern Mexico
- By Cheryl and Bill Jamison
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Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large region’s Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.
Book Details
- Paperback, $21.95
ISBN 978-1-55832-103-8
- Total Pages: 512 pg.
- Trim Size: 7 ¼ x 9 ¼
- Interior Design:
2 Color
From the Press Room
Praise
“They don’t just cook these dishes, they know everything about them.”
—The New York Times
“Brimming with historical vignettes, tantalizing recipes, and poignant anecdotes, The Border Cookbook offers fascinating insights into the cuisine and lore of the Southwest. This book sets itself apart from the crowd by providing regional variations for many of the traditional recipes.”
—Barbara Pool Fenzl, author of Southwest the Beautiful Cookbook
“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 Authenic Mexican