| Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non) |  | Authors: Cheryl Alters Jamison, Bill Jamison
Publisher: Harvard Common Press
Category: Book
List Price: $17.95
Buy New: $10.80
as of 2/10/2012 09:04 PST details
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Seller: Johndevv
Sales Rank: 1,765
Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Edition: Rev Upd
Pages: 496
Number Of Items: 1
Shipping Weight (lbs): 2
Dimensions (in): 9.2 x 7.2 x 1.4
ISBN: 1558322620
EAN: 9781558322622
ASIN: 1558322620
Publication Date: March 5, 2003
Availability: Usually ships in 1-2 business days
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| Also Available In:
| • | Paperback - Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit | | • | Paperback - Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue [SMOKE & SPICE REV REV/E] | | • | Hardcover - Smoke & Spice, Revised: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit | | • | Kindle Edition - Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) | | • | Hardcover - Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit |
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Product Description
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.
Amazon.com Review
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
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