|Welcome to the online home of Cheryl and Bill Jamison|
Authors of more than a dozen cookbooks and
culinary adventure tales, Cheryl and Bill celebrate the wonderful world of food all around the
globe. Join them in their books as they relish the home cooking of New Mexico, check out the
street food of Singapore, Thailand, and Brazil, dine at the tables of the best French chef still
unknown in America, cook sumptuous shrimp and grits for breakfast, grill a great green-chile
cheeseburger, and barbecue a whole hog at Memphis in May.
The Jamisons have played a leading role in the recent revival of good, robust American
cooking. Cheryl and Bill helped to stimulate the trend with American Home Cooking, A Real
American Breakfast, and The Border Cookbook, all finalists and winners of prestigious awards
from the James Beard Foundation and the International Association of Culinary Professionals.
Often called "America's Outdoor Cooking Experts," they are among the country's foremost authorities
on barbecue, grilling, and smoke cooking. Their top-selling cookbooks in the field include Beard
Award-winners The Big Book of Outdoor Cooking & Entertaining and Smoke & Spice, as well
as Good-Times, Good Grilling, and Born to Grill. Cheryl is Contributing Culinary
Editor for New Mexico Magazine and writes a monthly column and regular blog called Tasting NM.
"The only suitable response [to the Jamisons' books] is unmitigated awe."
—John Thorne, Simple Cooking
To make the most of Cooking with the Jamisons,
subscribe to Cheryl and Bill's free email
newsletter, amply spiced with cooking and travel tips,
favorite recipes, and other tasty tidbits.
Cheryl and Bill appear regularly on television, radio, and podcasts, in leading food and lifestyle
magazines, and as guest teachers in cooking schools across the country. They also serve as guest chefs and hosts at weeklong culinary tours and
classes hosted by La Combe en Périgord in France (described in Culinary Adventures).