The Border Cookbook by
Cheryl and Bill Jamison celebrates the simple pleasures of Southwestern and Northern Mexican home-style cooking with more than 300 delectable, easy-to-prepare dishes.
"They don't just cook these dishes; they know everything about them."
- The New York Times.
"The Border Cookbook is the finest collection of southwestern recipes from this great culinary area of the Americas." Mark Miller, chef and owner of the Coyote Cafe restaurants in Santa Fe, Las Vegas, and Austin, and of Red Sage in Washington, D.C. He has written five cookbooks, including
Coyote Cafe, Coyote's Pantry, and Mark Miller's Indian Market Cookbook.
"The Border Cook is a MUST for every culinary library!" - Rosalea Murphy, author of
The Pink Adobe Cookbook.
"In The Border Cookbook the Jamisons have captured the rustic flavors of authentic border dishes found only at family tables and culinary pit stops along the border."
- Jacqueline Higuera McMahan, author of California Rancho Cooking
"Who could be better on the border beat than Cheryl and Bill Jamison -indefatigable investigators, talented cooks, and unswerving aficionados? Like their other cookbooks, The Border Cookbook is a must for lovers of American spice and verve."
-Rick Bayless, author of Authentic Mexican and
Rick Bayless's Mexican Kitchen.
The Border Cookbook by Cheryl and Bill Jamison
