Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue - Softcover

Jamison, Cheryl; Jamison, Bill

Softcover

ISBN 10: 1558322620 ISBN 13: 9781558322622

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

Synopsis

Cheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue - slow-cooking over smoke - for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

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.

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

Edition details

• Publisher: Harvard Common Press,U.S.
• Publication date: 2003
• Language: English
• ISBN 10: 1558322620
• ISBN 13: 9781558322622
• Binding: Paperback
• Number of pages: 496