Cheryl Alters Jamison
Born: 1953 in Galesburg, Illinois
Pen Name: None Connection to Illinois: Cheryl grew up in Galesburg, Illinois and attended the University of Illinois. Biography: Cheryl Alters Jamison is the co-author of more than a dozen cookbooks and culinary adventures.
Awards:
Website: http://cookingwiththejamisons.com
Cheryl Alters Jamison on WorldCat : http://www.worldcat.org/search?q=cheryl+alters+jamison
Selected Titles
American home cooking : ISBN: 0060747641 OCLC: 57585033 William Morrow, New York : 2005. |
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Around the world in 80 dinners ISBN: 9780061738050 OCLC: 877890767 HarperCollins e-Books, [Place of publication not identified] : 2014. 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: Bali Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey Australia Where they found the world's best breakfast sandwich and visited family-owned wineries Thailand Where they took a wild ride on an elephant in an enormous forest reserve India Where they found themselves in the midst of Diwali, the Festival of Lights China Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the Emeril of Chaozhou and forty cooks South Africa Where they went on a safari among rhinos, giraffes, and very hungry lions Brazil 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. |
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Around the world in 80 dinners : ISBN: 0060878967 OCLC: 137244756 William Morrow, New York : ©2008. Features yummy foods and recipes from Bali, Australia, New Caledonia, Singapore, Thailand, China, Southern India, South Africa, Provence, Salvador, Brazil. |
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Best places to stay in Hawaii / ISBN: 039570006X OCLC: 33428517 Houghton Mifflin Co., Boston : ©1995. |
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Best places to stay in Mexico ISBN: 0585367973 OCLC: 47009714 Houghton Mifflin Co. ; Boston : 2000. |
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Best places to stay in Mexico / ISBN: 039576338X OCLC: 44962657 Houghton Mifflin Co., Boston : ©1999. |
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Best places to stay in the Caribbean / ISBN: 0618005331 OCLC: 47010306 Houghton Mifflin Co., Boston : 2000. |
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Born to Grill : ISBN: 1299894895 OCLC: 858969387 Harvard Common Press, 2004. |
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Born to grill : ISBN: 1558321128 OCLC: 38257974 Harvard Common Press, Boston, Mass. : ©1998. Presents three hundred recipes for all-American standbys and regional favorites hot off the grill, along with recommended techniques and grilling lore. |
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Chicken on the grill : ISBN: 0060534850 OCLC: 52587659 W. Morrow, New York : ©2004. Shares expert tips on how to grill chicken, from selecting the best tools to utilizing the most effective techniques and flavorings, in a guide that provides grill-care advice and dozens of recipes. |
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Smoke & spice : ISBN: 9781558328365 OCLC: 857898162 Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue. |
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Smoke & spice : ISBN: 1558322612 OCLC: 51454473 Harvard Common Press, Boston, Mass. : ©2003. Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, and includes tips on cooking techniques, including an array of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks. |
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Sublime Smoke : ISBN: 1299902677 OCLC: 858967730 Harvard Common Press, 2004. |
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Sublime smoke : ISBN: 1558321071 OCLC: 33898287 Harvard Common Press, Boston, Mass. : ©1996. Offers general tips on preparing smoked foods and includes recipes for appetizers, soups and salads, beef, pork, lamb and veal, poultry, shellfish, vegetables, and side dishes. |
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Texas home cooking ISBN: 9781558320598 OCLC: 28508532 Harvard Common Press, Boston, Mass. : ©1993. The Jamisons spent two years traveling the highways and backroads of Bill's native Texas, talking with home cooks, restaurant chefs, barbecue pit-masters, bakers, fishermen. and farmers, and going to a multitude of country fairs, farmers' markets, cooking competitions, fish fries, and Sunday dinners. This book is the fruit of their endeavors. |
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The big book of outdoor cooking and entertaining : ISBN: 9780062039293 OCLC: 688486455 Morrow, New York : ©2006. Presents the essentials of outdoor cookery, introducing more than eight hundred recipes, an array of appetizers, main courses, side dishes, drinks, and desserts, and practical advice on equipment and utensils, menu planning, and entertaining. |
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The big book of outdoor cooking and entertaining : ISBN: 0060737840 OCLC: 63165013 Morrow, New York : ©2006. Presents the essentials of outdoor cookery, introducing more than eight hundred recipes, an array of appetizers, main courses, side dishes, drinks, and desserts, and practical advice on equipment and utensils, menu planning, and entertaining. |
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The border cookbook : ISBN: 1558321020 OCLC: 32348701 Harvard Common Press, Boston, Mass. : ©1995. From the Gulf of Mexico to the Pacific, from Sonora north to Sonoma, the border region is the source of a boundless variety of spectacular food. The Border Cookbook celebrate the simple pleasures of Southwestern and Northern Mexican home-style cooking with more than 300 delectable, easy-to-prepare dishes, for special occasions and for soul-satisfying everyday eating. |