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

Product Description:

Rare Book

Review:

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

About this edition

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