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

Name: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
Rating: 3.62 (16 reviews)
Author: Cheryl Alters Jamison
ISBN: 9781558321076

Cheryl Alters Jamison

16 ratings by Goodreads

Language: English

Published by Quarto Publishing Group USA Inc, 1996

1558321071 / 9781558321076

Softcover
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Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables. Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking. Recipes include: Double-Smoked SalsaGuadeloupe Conch FrittersWarm Smoked Trout and GreensTequila-Soused Beef BurritosMustard and Maple HamPomegranate Lamb ChopsJammin Jerk ChickenTasty Satay TunaSaffron and Ginger Sweet PotatoesVeggie Heroes.

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Title: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
Author: Cheryl Alters Jamison
Publisher: Quarto Publishing Group USA Inc
Publication year: 1996
Condition: Good
Binding: Paperback
Language: English
ISBN 10: 1558321071
ISBN 13: 9781558321076

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.

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