Cheryl Jamison has earned four James Beard Foundation Book Awards, an International Association of Culinary Professionals Award, the University of Illinois Alumni Achievement Award, a pair of Edible New Mexico Best Food Writer Awards and numerous other honors. With her late husband, Bill, and on her own, she’s penned enough books on food and travel to endow a small library. Her twenty books on food cover broadly the subjects of outdoor cooking and American home cooking and are noted for their depth of research and cultural background. Cheryl and Bill’s classic Smoke & Spice, on real American barbecue, has sold some million and a half copies and has remained in print for three decades.