Bill Jamison Boeken

"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 half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again"-- "Recipes from a destination restaurant for locals as well as tourists to Santa Fe and Taos"--

The bible of smoke cooking, with over 1 million copies sold is completely updated and revised in this 20th Anniversary edition, with 4-color from two of America's leading experts on backyard barbecue.

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

This book explores the rich basketmaking tradition of Southwestern tribes, highlighting the art's revival and the beauty of the baskets. It provides insightful perspectives on the cultural significance and craftsmanship involved in this traditional practice.

Global Smoke takes genuine smoke-cooked barbecue on a thrilling and delectable worldwide tour, far beyond the Southern US-only focus of most BBQ books.

Embarking on a three-month journey across ten countries, Cheryl and Bill Jamison sought adventure after years of crafting acclaimed cookbooks. Their travels, fueled by frequent-flier miles, allowed them to explore diverse cultures and cuisines, offering a refreshing break from their culinary routines. This experience not only enriched their perspective on food but also inspired new ideas for future culinary creations.

The most comprehensive cookbook on sauces, pastes, bastes, mops, marinades and other barbecue and grilling essentials from America's backyard barbecue experts.

From chili to enchiladas, roasts to briskets to stews, Texas Slow Cooker brings favorites that are traditionally cooked slow for fall-apart goodness and with Lone Star State know-how.