Pen Name: None Connection to Illinois: Brownson lives in Chicago. Biography: JeanMarie Brownson writes the ''Dinner at Home'' column for the Chicago Tribune served as assistant food editor and test kitchen director between 1980 and 1996. She is the culinary director of the Rick Bayless-founded Frontera Foods and Frontera Media Productions, which produces Bayless's PBS TV show. She has co-authored three books with Rick Bayless, including ''Mexico: One Plate at a Time'', winner of the James Beard Foundation's International Cookbook Award.
+Brownson JeanMarie Brownson on WorldCat : http://www.worldcat.org/search?q=JeanMarie
|Dinner At Home :
ISBN: 1572841788 OCLC: 946625869 Agate Publishing, Chicago, IL : 2015. JeanMarie Brownson has long been a beloved chef and food writer, from her time as the Chicago Tribune's test kitchen director and associate food editor to her ongoing professional partnership with the iconic Rick Bayless (Frontera Grill, Topolobampo, Xoco). Since 2007, Brownson has chronicled her life of cooking in a series of Chicago Tribune columns, the best of which have been hand-picked to form her newest cookbook, Dinner at Home: 140 Recipes to Enjoy with Family and Friends. This book features inventive and easy-to-make recipe ideas, along with gorgeous full-color photography. Organized by course, Dinner at Home also devotes chapters to holiday dinners, party snacks, rubs and sauces, and "breakfast for dinner." Readers will enjoy the seasonal menus, such as those for special occasions (Anniversary Dinner, Ultimate Father's Day, and Sunday Brunch) as well as themed meals (Manhattan Cocktail Party, Saturday Night Beer Tasting, and Wish We Were in Ireland Supper). For Brownson, cooking for others ranks as one of life's greatest pleasures, and her passion for creating trustworthy, approachable recipes is clear throughout Dinner at Home. This book is a must-have for home cooks who love the time spent gathered around the table with friends, family, and delicious meals.
|Rick Bayless Mexico one plate at a time /
ISBN: 068484186X OCLC: 44573373 An authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes that includes classics as well as some of his own creations.
|Salsas that cook :
ISBN: 0684856948 OCLC: 39765477 Simon & Schuster, New York, NY : ©1998. Tells readers how to compose six authentic, versatile salsas and use them in sixty delicious dishes, including such American standards as ribeye steak.