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Read or Download Smoke & Spice: Cooking With Smoke

Read online or Download Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue (Full PDF ebook with essay, research paper)
by Cheryl Alters Jamison , Bill Jamison


Product Details

ISBN-13:
9781558328365
Publisher:
Harvard Common Press, The
Publication date:
05/13/2014
Edition description:
Revised
Pages:
560
Sales rank:
70,311
Product dimensions:
7.90(w) x 8.90(h) x 1.40(d)

Overview

 

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.
 

Editorial Reviews

From the Publisher

Praise for the previous edition of 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
 
“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
 
“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

Related Subjects

  • ">Barbecue and grilling->Other
  • ">Barbecue cooking
  • ">Cooking (Smoked foods)
  • ">Cooking (Spices)
  • ">Smoked foods
  • ">Spices

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