"As a fifth generation West Texan, practically raised in a truck-stop cafe, I like to think I know a thing or two about Texas culture and cooking. Much has been written about Texas food over the years, but to my mind no one has quite captured the true essence of the genre like Cheryl Alters Jamison and her late husband Bill Jamison. I am thrilled that Cheryl is continuing that Texas tradition by herself in this glorious new cookbook. While she updates classic Texas dishes such as King Ranch Chicken Casserole and creates brilliant new ones like Rio Star Grapefruit Pudding Cake, her adaptation and simplification for the slow cooker of the iconic Yucatan dish, Cochinita Pibil, much loved in Texas, is nothing short of brilliant and worth the price of this book alone." -- Stephan Pyles, restaurateur, Flora Street Cafe and Stampede 66, Dallas, and cookbook author "Cheryl Jamison's Texas Slow Cooker has inspired us to get 'slow-cooking.' This is a book that helps busy families with crazy schedules to gather round the table and enjoy a home-cooked meal basically stress-free." -- Lisa and Tom Perini, Perini Ranch Steakhouse, Buffalo Gap, Texas "Cheryl Jamison brings her love of Texas cooking to busy kitchens via the slow cooker. Brilliant!" --D otty Griffith, author of The Ultimate Tortilla Press Cookbook and The Texas Holiday Cookbook "With recipes for classic beef enchiladas and King ranch chicken casserole--plus peach cobbler and chocolate sheet cake, two of my favorites--Cheryl Jamison has captured the spirit of Texas cooking, dialed it down to low and slow, and woven it into a book that celebrates the cuisine of our great state.

" -- Ellise Pierce, author of Cowgirl Chef: Texas Cooking with a French Accent.