Authors of a dozen cookbooks and travel guides, Bill and Cheryl Jamison write with passion and wit about American home cooking, barbecue, the food and culture of the Southwest and international travel. The Jamisons are among the nation's most-lauded culinary professionals, with honors that include three James Beard Foundation Awards in six years.

"American Home Cooking" captured both of the food industry's major awards in 2000, winning the James Beard and International Association of Culinary Professionals awards. USA Today named the book one of "three essential volumes" of the year. "A Real American Breakfast" was a finalist in 2003 for both major prizes, and received Food & Wine's Best of the Best Award.

The Jamisons' newest cookbook, "Good Times, Good Grilling" features grilling recipes and tips for outdoor gatherings. Some of Bill and Cheryl's other cookbooks include "Chicken on the Grill," "Smoke & Spice," "The Border Cookbook" and "Born to Grill: An American Celebration."

Bill and Cheryl have written various articles on travel and food that have appeared in Bon Appétit, Food & Wine, Fine Cooking, Cooking Light and The New York Times. They appear regularly on national television, on NBC's Today Show, the Discovery Channel, Food Network, PBS and QVC. Bill and Cheryl also contributed to Cooking.com's Chef's Roundtable and teach as a team at some of the country's most respected cooking schools. Cheryl is a guest instructor at the Santa Fe School of Cooking and past president of Friends of the Santa Fe Farmers' Market.

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Rick Browne
Ken Enck
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Giuliano Hazan
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