Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue - Hardcover

Jamison, Cheryl Alters; Jamison, Bill

Hardcover

ISBN 10: 1558321063 ISBN 13: 9781558321069

Publisher: Harvard Common Press,U.S., 1996

Synopsis

For the beginner who has just got passionate about backyard (or Stovetop) smoking, for the seasoned veteran whose repertoire is ready for new ideas, for everyone who savours the husky resonance and deep, subtle taste of a wood-smoked barbecue, for anyone who knows that the flavour of smoke is sublime. In the 200-plus recipes featured here, the subtle taste of smoke deepens and enlivens a wealth of soups, salads, pastas, and bean and rice dishes. The Jamisons season some old-style barbecue meats in novel ways, but their focus is on leaner, more tender meats, as well as chicken, shellfish, fish and all kinds of vegetables.

About this title

About the Author:

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

From the Back Cover:

PRAISE for SUBLIME SMOKE   Look up barbecue in the dictionary, and you re sure to find a picture of the Jamisons. They are the king and queen of grilling and smoking. Bon Appetit   A thoroughly contemporary book based on one of the oldest of all cooking methods. William Rice, food and wine columnist for the Chicago Tribune   Applying their considerable talents to a sublime array of dishes, the Jamisons, once again, are sssmokin ! Michael McLaughlin, author of The Southwestern Grill

About this edition

• Publisher: Harvard Common Press,U.S.
• Publication date: 1996
• ISBN 10: 1558321063
• ISBN 13: 9781558321069
• Binding: Hardcover
• Number of pages: 392