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America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining in

The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look pe

After years of writing award-winning cookbooks, Cheryl and Bill Jamison were ready to take a break. They packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit

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,

Gathers recipes for salsas, tacos, tortillas, rice, beans, soups, stews, seafood, game, and desserts

Gathers recipes for traditional Southwestern dishes, including carne adovada, sopaipillas, posole, and cidre caliente

Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features

Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revi

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

Bill and Cheryl Jamison, the “king and queen of grilling and smoking” (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five ye

Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households ligh

Situated just 30 miles north of Santa Fe off the high road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for hal

A full-color restaurant cookbook pairing award-winning authors Cheryl and Bill Jamison with up-and-coming Chef Martin Rios, of Santa Fe’s Restaurant Martin. From growing up in a family of eight childr

In more than 300 recipes, Cheryl and Bill Jamison reveal the variety of terrific flavors that come from the primal encounter of food and flame. Authors of Smoke & Spice, which has shown a generation

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

A collection of one hundred recipes that showcase the best from New Mexico's home kitchens. It includes such recipes as: green and red chile stews, albondigas (meatballs), carne adovada (pork braised

For over twenty years the nonprofit organization Cooking with Kids has educated thousands of children to make healthy eating choices through hands-on learning with fresh, affordable foods from diverse