Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue - Hardcover

Jamison, Cheryl; Jamison, Bill

Hardcover

ISBN 10: 1558322612 ISBN 13: 9781558322615

Publisher: Harvard Common Press,U.S., 2003

Synopsis

Before Smoke and Spice revolutionised backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetisers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of Q as good food.

About this title

Review:

"We don't want to pick sides but it's hard to imagine barbecue better than this."

From the Back Cover:

PRAISE for SMOKE & SPICE   “When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice.” – Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo   “Stimulating...the Jamisons don’t just cook these dishes; they know everything about them.” – New York Times Book Review   “Cheryl and Bill Jamison—indefatigable investigators, talented cooks, and unswerving aficionados.” – Rick Bayless, author of Mexico One Plate at A Time   “I know, from experience, that their food tastes exuberant.” – Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets   “Bill and Cheryl Jamison, masters of the art of outdoor cooking.” - William Rice, food and wine columnist for the Chicago Tribune and author of The Steak Lover’s Cookbook   “It’s impossible to thumb through Smoke & Spice without salivating and dreaming about ‘cue. This edition will have a permanent place on my bookshelf, both at home and at work.” – Danny Meyer, co-owner of Blue Smoke and Union Square Café   “Smoke & Spice is a real ode to barbecue. It’s a great addition to any barbecue lover’s bookshelf!” – Al Roker, author of Al Roker’s Big Bad Book of Barbecue and "Today Show" weatherman

About this edition

• Publisher: Harvard Common Press,U.S.
• Publication date: 2003
• ISBN 10: 1558322612
• ISBN 13: 9781558322615
• Binding: Hardcover
• Number of pages: 482