The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico

by Bill Jamison and Cheryl Alters Jamison

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 1558321039
• ISBN13: 9781558321038
• Release Date: September 1995
• Publisher: Harvard Common Press
• Length: 512 Pages
• Weight: 2.12 lbs.
• Dimensions: 1.3" x 7.3" x 9.1"

Customer Reviews

Authentic, expansive and informative

For the last 15 years, I had been looking to recreate several of the wonderful Mexican dishes I ate while living in Tucson, Arizona for 6 years. It was not until I found The Border Cookbook that I was able to accomplish this task! The authors have made it very easy to cook the wonderful flavors that I have been missing all of these years. The descriptions of the history of the dishes and the detailed explanations of how to cook each recipe make this cookbook one of my favorites!

The BEST SW cookbook ever!

I live in a tiny town in southern Colorado and have LOTS of company. This cookbook has given me an arsenal of impressive and easy-to-make "border" dishes that give my guests an authentic taste of the Southwest. People always love the food, and I must have given a dozen copies of this cookbook as gifts.

lip-smacking good

The Jamisons include northern Mexican cuisine as well as Southwestern and concentrate on traditional home cooking. Organized by course, it includes breakfast (burritos, tamale hash with corn, eggs and cheese) and a cheese course (stuffed squash blossoms, crab nachos, enchiladas).There's lots of stewed and braised meat dishes as well as barbecue, organ meats and game, many using inexpensive cuts tenderized with spices and long cooking. Fish dishes include roasted flounder fillets wrapped in banana leaf and grilled fish tacos. Tortilla dishes abound throughout the book but are listed at the beginning for easy access. This is a comprehensive book which could easily serve as the nucleus of a Southwestern cooking library.

The Best of its kind

I have a whole rack of cookbooks in my kitchen and none is used more than this book. Every recipe has turned out to be a grand success. You do need to have access to Mexican ingredients as many of the recipies call for a few exotic ingredients. You will not be disappointed in this cookbook however.

Fantastic book

One of the most helpful books of its kind. No 'Americanized' food in this, just samples taken directly from the local areas. Also includes a good reference in back for ordering hard to find ingrediants. A definte MUST for true Mexican cooking fans.