Individual Author Record
Name: Cheryl Alters JamisonPen Name: None Genre: Born: 1953 in Galesburg, Illinois Sites:
Illinois ConnectionCheryl grew up in Galesburg, Illinois and attended the University of Illinois.
Biographical and Professional InformationCheryl Alters Jamison is the co-author of more than a dozen cookbooks and culinary adventures.
- Texas Home Cooking, Harvard Common, 1993
- Smoke and Spice, Harvard Common, 1994
- The Border Cookbook, Authentic Home Cooking from the American Southwest and Northern Mexico, Harvard Common, 1995
- Best Places to Stay in Mexico, Houghton, 1995
- Best Places to Stay in Hawaii, Houghton, 1995
- Sublime Smoke, Bold New Flavors Inspired by the Old Art of Barbecue, Harvard Common, 1996
- Best Places to Stay in the Caribbean, Houghton, 1996
- Born to Grill, An American Celebration, Harvard Common , 1998
- American Home Cooking, Over Three Hundred Recipes Celebrating Our Rich Tradition of Home Cooking, Broadway Books, 1999
- Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken every Time, William Morrow, 2004
- The Big Book of Outdoor Cooking, William Morrow, 2006
- Around the World in 80 Dinners, Harper, 2009 - Written with Bill Jamison
Titles At Your Library
Texas Home Cooking: 400 Terrific and Comforting Recipes Full of Big, Bright Flavors and Loads of Down-Home Goodness (America Cooks)
ISBN: 1558320598 Harvard Common Press. 1993
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."
Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
ISBN: 1558322612 Harvard Common Press. 2003 300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
ISBN: 1558321039 Harvard Common Press. 1995
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.
Best Places to Stay in Mexico: Fourth Edition
ISBN: 039576338X Mariner Books. 1999 This edition covers more than 200 outstanding accommodations in Mexico's four main regions: the Caribbean coast, the Mexican Riviera along the Pacific, the heartland, and Baja California.
Best Places to Stay in Hawaii: Fourth Edition (Best Places to Stay Series)
ISBN: 039570006X Mariner Books. 1995 Hawaii remains one of America's favorite destinations, offering an incredible range of accommodation choices. Whether you're looking for an adventure hideaway, a romantic inn, a beachside luxury hotel, or a bed and breakfast, this totally revised and expanded volume of Best Places to Stay in Hawaii provides more than 200 reviews of establishments to best suit your style, budget, and interests. Veteran travel writers Bill Jamison and Cheryl Alters Jamison offer a thorough introduction to each of Hawaii's six islands, with tips on rental cars, guidebooks, airfares, and descriptions of climate, food, recreation, and interisland touring.
Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
ISBN: 1558321071 Harvard Common Press. 1996 225 innovative recipes for smoke-cooked barbecue, emphasizing chicken, fish, and vegetables.
Best Places to Stay in the Caribbean, Sixth Edition
ISBN: 0618005331 Mariner Books. 2000 The most comprehensive guide to outstanding, distinctive lodging options in the Caribbean
No fee accepted for inclusion
Almost every kind of vacation experience is available in the Caribbean, but the first step toward reaching your vacation aspirations is choosing the right place to stay. This guide is designed to help you find what you want among lodging options that vary enormously in personality, amenities, beach accessibility, sports facilities, and other features. Based on firsthand visits and extensive research, this completely revised and updated edition of BEST PLACES TO STAY IN THE CARIBBEAN recommends hundreds of accommodations throughout the Caribbean islands.
* Romantic Hideaways
* Chic Resorts
* Family Favorites
* Elegant Inns
* Country Club and All-Inclusive Resorts
* Beachfront Bargains
* Affordable Inns and Guest Houses
* Adventure Retreats
Born to Grill: An American Celebration
ISBN: 1558321128 Harvard Common Press. 2001 300 recipes, dozens of techniques, and heaps of amusing grilling lore.
American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking
ISBN: 0060747641 William Morrow Cookbooks. 2005 A celebration of America's diverse culinary traditions lays out more than three hundred delicious recipes covering the broad spectrum of American ethnic experience and cuisine, including a wide variety of classic favorites, regional specialties, little-known local gems, and ethnic delicacies. Reprint.
Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time
ISBN: 0060534850 William Morrow Cookbooks. 2004
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 perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?
Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill.
The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.
With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.
Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.
Big Book of Outdoor Cooking and Entertaining, The
ISBN: 0060737840 MorrowCB. 2006
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 into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need.
Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right.
Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests.
The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas.
With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.
Around the World in 80 Dinners: The Ultimate Culinary Adventure
ISBN: 0060878967 William Morrow Paperbacks. 2009
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 to ten countriesâ€”all on frequent-flier miles.