Around the World in 80 Dinners

by Bill Jamison, Cheryl Alters Jamison

ISBN-10: 0060878967
ISBN-13: 9780060878962
Publication Date: March, 2009
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Publishers Information

About Around the World in 80 Dinners

Publisher Web Link: http://www.harpercollins.co.uk/

After years of writing award-winning cookbooks, renowned culinary experts Cheryl and Bill Jamison were ready to take a break. So in the fall of 2005 they packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles.

Among their stops were:

Bali
Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey

Australia
Where they found the world’s best breakfast sandwich and visited family-owned wineries

Thailand
Where they took a wild ride on an elephant in an enormous forest reserve

India
Where they found themselves in the midst of Diwali, the Festival of Lights

China
Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the "Emeril of Chaozhou" and forty cooks

South Africa
Where they went on a safari among rhinos, giraffes, and very hungry lions

Brazil
Where they soaked in the sun and Creole flavors of the coastal town of Salvador

Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes, Around the World in 80 Dinners transforms traveling into an unforgettable odyssey.

 

Author Information

About Bill Jamison

Author Web Link: http://cookingwiththejamisons.com/

Our love of food and travel brought us together nearly 25 years ago. No one was more surprised than us when it turned out we could make a living pursuing these twin passions.

We learned to love food through our grandparents initially, and began cooking the same way most home cooks do, through trial and more than a few errors in our own home kitchen. Neither of us has any professional culinary training or restaurant experience, and we never planned on a career in any kind of food-related work. We simply pursued a zest for good food and where it comes from and ended up passing along that knowledge in books, articles, and classes.

The Rancho de Chimayó Cookbook, our first culinary work, grew out of our early experience in travel writing. During the 1980s we wrote and regularly updated four travel guides, one about the Santa Fe area and three others on the Caribbean, Hawaii, and Mexico in Houghton Mifflin’s series on Best Places to Stay. Aware of these publications, a famous New Mexico restaurant, the Rancho de Chimayó, approached us about putting together a small book commemorating the institution’s 25th anniversary. We helped them develop written recipes for their traditional regional dishes and presented those along with the story of the restaurant and the historic village of Chimayó.

We loved the research, and the recipe development and testing, so we decided to supplement our travel writing with similar works. When our third cookbook, Smoke & Spice, won a James Beard Foundation Award in 1995, we shifted our priorities to focus more heavily on food. Since then, we’ve written ten additional cookbooks, several of which have also received awards from the Beard Foundation and the International Association of Culinary Professionals. In 2008, with the publication of Around the World in 80 Dinners, we’re fusing both of our interests in a culinary adventure travel narrative.

Before we did any published writing, both of us worked in arts management. Bill also worked in the past as a professor of American history at Southwest Texas State University, a lecturer for the National Humanities Series, and a management consultant in London for British Airways and Honeywell. Cheryl has done extensive volunteer work throughout her life, having served as board president for both the Friends of the Santa Fe Farmers’ Market and the local chapter of Big Brothers/Big Sisters. In 2007, she received the annual University of Illinois Distinguished Alumni award.

Cheryl grew up in Galesburg, Illinois, where she learned from her parents the joy of a perfect vine-ripened tomato and lettuce picked just before dinner. Bill’s family hails from the Texas Hill Country, an area devoted to barbecued brisket and spicy chiles, foods he still loves. We’ve lived most of the last 30 years in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.  (http://cookingwiththejamisons.com/)

Cookbooks by Bill Jamison


About Cheryl Alters Jamison

Author Web Link: http://cookingwiththejamisons.com/

Our love of food and travel brought us together nearly 25 years ago. No one was more surprised than us when it turned out we could make a living pursuing these twin passions.

We learned to love food through our grandparents initially, and began cooking the same way most home cooks do, through trial and more than a few errors in our own home kitchen. Neither of us has any professional culinary training or restaurant experience, and we never planned on a career in any kind of food-related work. We simply pursued a zest for good food and where it comes from and ended up passing along that knowledge in books, articles, and classes.

The Rancho de Chimayó Cookbook, our first culinary work, grew out of our early experience in travel writing. During the 1980s we wrote and regularly updated four travel guides, one about the Santa Fe area and three others on the Caribbean, Hawaii, and Mexico in Houghton Mifflin’s series on Best Places to Stay. Aware of these publications, a famous New Mexico restaurant, the Rancho de Chimayó, approached us about putting together a small book commemorating the institution’s 25th anniversary. We helped them develop written recipes for their traditional regional dishes and presented those along with the story of the restaurant and the historic village of Chimayó.

We loved the research, and the recipe development and testing, so we decided to supplement our travel writing with similar works. When our third cookbook, Smoke & Spice, won a James Beard Foundation Award in 1995, we shifted our priorities to focus more heavily on food. Since then, we’ve written ten additional cookbooks, several of which have also received awards from the Beard Foundation and the International Association of Culinary Professionals. In 2008, with the publication of Around the World in 80 Dinners, we’re fusing both of our interests in a culinary adventure travel narrative.

Before we did any published writing, both of us worked in arts management. Bill also worked in the past as a professor of American history at Southwest Texas State University, a lecturer for the National Humanities Series, and a management consultant in London for British Airways and Honeywell. Cheryl has done extensive volunteer work throughout her life, having served as board president for both the Friends of the Santa Fe Farmers’ Market and the local chapter of Big Brothers/Big Sisters. In 2007, she received the annual University of Illinois Distinguished Alumni award.

Cheryl grew up in Galesburg, Illinois, where she learned from her parents the joy of a perfect vine-ripened tomato and lettuce picked just before dinner. Bill’s family hails from the Texas Hill Country, an area devoted to barbecued brisket and spicy chiles, foods he still loves. We’ve lived most of the last 30 years in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.  (http://cookingwiththejamisons.com/)

Cookbooks by Cheryl Alters Jamison


Recipe Index

Recipe index coming soon.