Border Cookbook

Border Cookbook
By:Cheryl Alters Jamison,Bill Jamison
Published on 1995-09-28 by Harvard Common Press

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.

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Book which was published by Harvard Common Press since 1995-09-28 have ISBNs, ISBN 13 Code is 9781558325357 and ISBN 10 Code is 1558325352

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