The Jamison's have done it again. They have another hit book about food. Notice I didn't call it a cookbook. It surely is a cookbook but it is so much more. This book is a blend of great recipes, nostalgia, and beautiful pictures. This brings you back to a time in our lives when we ate breakfast as a family instead of a fast food drive through. Those smells that you used to wake up too seem to resonate from the pages. The recipes have been good for me to get my family together for those week end breakfasts once again. Also, we have week end guests quiet often and it is so nice to have such a variety of recipes to choose from vs the usual breakfast stand bys. In this time when we all seem to be sreaching for comfort foods, this is the best cookbook I have found.

"A Real American Breakfast" is also a Real cookbook. The recipes are delightfully varied, drawing from our country's diverse heritage, and are also geared for busy cooks. They are quick and uncomplicated, as breakfast cooking should be, using easily obtainable ingredients. A quick thumb through the cookbook inspires one to get up a little earlier and fire up the stove with delicious results all but guaranteed. An excellent, fresh approach to America's forgotten meal by two of the best cookbook writers today.

Most breakfast cookbooks are top-heavy with variations on the usual: lots of waffles, omelets, home fries, and muffins. This one is unique, because it collects a set of recipes you *wouldn't* have thought up on your own.

For instance, it's the only book in which I've found a recipe for goldenrod eggs (hard boiled eggs in a cream sauce, served over toast, with grated egg yolks and paprika sprinkled on top) except for a 1942 WWII-era pamphlet my mom had. It's the only recipe I've found for dutch baby pancakes -- sort of a cross between a pancake and a sweetened popover, traditionally served with lemon and maybe a sprinkling of confectioner's sugar.

Aside from completeness, the recipes are clearly written, entertaining (with sidebars that include breakfast menus from, say, a 1904 hotel menu), and educational.

I have at least three or four breakfast cookbooks. This is the only one I use regularly.

I struggled for quite some time trying to find a Southern cookbook that wasn't, you know, full of frou-frou recipes that no one in their right mind would actually use. This is it. This has that recipe for jalapeno cornbread you've been looking for. Jambalaya dressing, Jezebel sauce, praline pie and enough different chilis to start your own cook-off.

Stories and techniques accompany most recipes; shoot, I love just sitting and reading it. I may as well throw my Joy of Cooking away -- I'm never gonna touch it again.

Shortly after moving to Michigan from my home state of Texas I found Texas Home Cooking. I was doubtful that it would bring back the tastes of home I was craving. It has proven to be the only cookbook I pull out when seeking out a dish to wow my new family and friends. It truly is a reflection of Texas cooking from the Tex-Mex section (salsas, enchiladas, tamales and more) to the classic American home cooked favorites (B-B-Q, steaks, chicken fried steak, sweet potatoes) that are famous in the south. I use it for reference to recreate that dish I had and on a night when I want to try something new.

THIS HAS BEEN THE BEST COOKBOOK I HAVE EVER BOUGHT OR RECEIVED AS A GIFT. WONDERFUL VARIETY AND VERY TEX-MEX AUTHENTICITY.

A wonderful work with so much to offer regarding cultural background, traditions and fanfare ... and the cooking techniques with which to bring them home to one's own backyard for the pleasure of one's family!
Infused with a loving spirit, this work would complement anyone's library, from the barbecue aficionado, the striving beginner, or that of the pleasure reader.

A lot more than just recipes - this book provides guidance on all apsects of smoker cooking from choosing a smoker to serving the meat.

NL

There are recipes listed as typical of various parts of the country (their origin given). Tips are given as to the best variation of the products used in the recipes. Without tasting the results of the recipes it would be hard to believe how good they are. (Ever use both bourbon and molasses with pepper and chili powder??! It's great when used as they suggest!) Julie Tipton

I just got this book and I was so impressed with the writer's straight-forward style that I felt like an old friend was suggesting the best places to stay in Hawaii. It is honest and detailed and a must-have book for planners who want to make the most of their stay in Paradise.

Grant categorizes the many B&Bs, resorts, inns, condos etc. according different travellers' tastes and needs. Each island has her recommendations for "Best Romantic Hideaways," "Best Resorts for Wordly Elegance," "Best Family Resorts," "Best Resort Values," etc.

Based on her description and pictures we saw on the web, we are confident we have found exactly what we are looking for on the three islands that we want to visit on our honeymoon.

I can't say enough about it! If you are going to Hawaii and you don't want a cookie-cutter-travel-agent-planned vacation, but you still want value for your money, do yourself a favor and buy this book.

I got this book when planning a 20th anniversary trip to the Caribbean with my husband. I hadn't been to the Caribbean before and was overwhelmed by the choices. The book helped me narrow down my choice to two wonderful hotels on Grenada, an island I had never thought of visiting. The book's descriptions are vivid and accurate.

If you've bought a water smoker and want to smoke things the long way (3-5 hours) this book is not for you. This book is 98% recipes and most are for things that take 20 minutes to an hour to cook. Out of the 420 pages or so, 34 deal with how to cook or other things related to smoking. The rest are recipes for everything from hot dogs to oysters. 123 pages are devoted to sauces and accompaniments (muffins, etc.).
This may be a great recipe book (and I'll find out), but I was disappointed that it didn't have more on smoking.

If there's no smoke, it ain't Q! This is probably the only book you will ever need to become a backyard pitmaster. These folks know the difference between Q and grilling and aren't afraid to let you know what that difference is! It is true that they don't hold your hands through every step of every recipe, but then again, a true artist can't work with someone holding his hand! (This is not a "For Dummies" book) This cooking style demands much patience, practice, innovation and adaptation....but boy is it worth it! As in anything else, once you get the fundamentals down, nothing can stop you! SMOKE & SPICE serves as a wonderful reference book, containing several recipes for basic rubs, sauces, and mops, which are easily modified to suit your tastes. If you want to go with an authentic regional style, this book will explain how. It covers everything from Texas brisket to a North Carolina pig-pickin'. So if you are truly serious about good outdoors cooking, you need to get this book. If you're still stuck in the hamburger and hotdog phase, stick with Raichlen.

After reading the book almost cover to cover, and then reading most of the reviews, I felt compelled to correct some misunderstandings. First. many of the complaints are from people wanting more instruction on "how to smoke". This is nonsense. There is no need for detailed instruction on how to smoke. What makes smoking a art and skill is being able to produce the right temperature in the smoker and this comes only from practice. Instructions on how much charcoal, wood, water, air, etc to use for each type of smoker, at every external temperature, etc. would look like statistics tables and be equally exciting. For this reason, the authors advise a temperature goal of about 200-220. With a five dollar thermometer and a little practice, anyone can figure it out.
Second, the smoking is a forgiving and inexact process, no matter what your experience level. Cooks used to following exact recipes so their soufle won't fall will always be frustrated by smoking. Smoking requires some monitoring and adaptation. I may have used X amount of charcoal one day, but on a colder day need more.
If you are willing to experiment, and have 5-10 hours then you are ready to smoke, and for everything else, this book is fantastic. If you are from the microwave culture, then you will probably be frustrated with the whole process and no book will save you. To reemphasize the most important point, if you have the aforementioned patience to try smoking, then this book is outstanding.

My husband and I have tried the tortilla, menudo, and pico de gallo recipes and they were tasty.
Some ingredients are hard to find, depending on where you live.
Worth having if you love Mexican food.

This book is more comprehensive than any I've ever come across. Moving from Boston a few months back-- my partner has already exclaimed, "You cook like you've lived here all your life!" Good, solid recipes, no hype. Bene!

Excellent, interesting recipes that work. I'm not a big southwestern cuisine fan, but I cook from this book regularly, and I consider it one of the all-time great additions to my cookbook library. MUST MAKE: salsas, roast chicken, elemental arrechares, and the best chili you've ever eaten (Dora's Carne con Chile). Throw out that Old El Paso box that is languishing in your pantry, and get cooking!

I have been a fan of the Jamison's cookbooks over the years, and this latest addition is the best one yet! There are many old favorites (check out the macaroni and cheese... ) and some tasty regional specialties. The recipes are written clearly enough for a novice cook to follow, and there are interesting ideas for the experienced chef. As in their other books, the Jamisons include some historical background for the foods, which rounds out the book nicely. And did I mention the lucious color photos?

This is truly an excellent cookbook...Clear, precise instuctions for delicious recipes. Easy to obtain ingredients--no exotica here, just good cooking at its best. Best sweet potatoes I ever tasted, and I don't even like sweet potatoes.

Thorough research on the part of the Jamisons makes this an historical treasure as well as a gastronomic one. A great Christmas gift idea for anyone who loves good food!

I have been a fan of the Jamison's cookbooks over the years, and this latest addition is the best one yet! There are many old favorites (check out the macaroni and cheese... ) and some tasty regional specialties. The recipes are written clearly enough for a novice cook to follow, and there are interesting ideas for the experienced chef. As in their other books, the Jamisons include some historical background for the foods, which rounds out the book nicely. And did I mention the lucious color photos?

Born to grill is a handsome cookbook with some interesting recipes for the outdoor grill. Truthfully, I have only used one recipe which was "grilled frys". Simple enough to execute for Mother's day steak dinner, I followed it step by step, including the cooking times pointed out and the requisite heat source. Result was not great.In fact I was disappointed in the results. The potato's were way overdone and not visually appealing like I had anticipated. This would not be the book I would buy for a new or veteran grill chef. Spend your money on "BURNING DESIRES" by W Park Kerr. I have used this as my grill bible. The recipes are dead on and I have yet to be let down. Also have a problem with the authors who I presume have some experience in outdoor cooking but also write travel books. It's either one or the other for me. Cook or travel.

Love this book...well orgnanized by type-of-food. As a beginner/intermediate griller, I get a lot out of it since the book supplements the (savory) recipes with tips and tricks on grilling techniques; e.g vegetable grilling techniques in "Getting Fresh in the Garden," and tips on picking the best cut of meat in "Serious Steaks." The cider-and-brown-sugar salmon (with spice rub) is one of my favorites...also love their beer-braised onion recipe in the burger section. I'll be heaping burgers high w/ these from now on.

I'd also never tried tricky scallops before and the timing was right on -- plus the paprika-rub spiced them up. If you're just starting to grill, check this book out - recommend it.

The recipes are great, page after page of "let's cook that next!". Resources for hard to find items add to cooking pleasure, however, lack of too many odd ingredients is certainly appreciated. Background stories and general tips for grilling make the cookbook a fun book to read for general reading pleasure. If you own a grill, buy this book!

I had great hopes for this book, as I thought it would provide me with a range of interesting recipes to go with my already well-used smoker. Instead I found a mish-mash of recipes that, though they use the smoker, do not really put it to best use. While I'm sure the book will get used, it won't get nearly as much use as other books on my shelf.

This is the book I bought when I first bought a smoker several years ago and it has been very helpful. It serves the needs of the beginner or the more experienced outdoor cook. The recipes are pretty interesting and range from complex to quite simple, with an international flare. Although initially I bought the book to help me with smoking techniques and recipes I have found it extremely helpful as a "normal" cookbook. The sauces, pastes, dressings and marinade suggestions are easily transferred to traditional indoor cooking and I have done so as a result. The recipes also serve as a springboard for one's own creative ideas. Even if you don't have the time to follow the recipes it is fun to read them and imagine. Who knows it may even inspire you to smoke something outdoors! Recommended for all outdoor cooks who want to do something besides bbq on the grill.

A good friend gave me this book and got me started cooking again after years of eating out or peanut butter at home. Now, I've dropped off the deep end. I really never knew smoking was sooo easy. The authors provide all the basic information about smoking foods, then provide recipes for running (er, cooking) wild. Though the recipes are easy enough, the end products turn out wonderfully complex and immeasurably delightful. Any book that reccomends gin and brown sugar in the same recipe deserves your attention.