| View Larger Image | Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue | Paperbackby Cheryl Alters Jamison (Author), Bill Jamison (Author)
| List Price: | $16.95 | | Price: | $11.53 | | You Save: | $5.42 (32%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Paperback | | Publisher: | Harvard Common Press | | Edition: | Revisedth Edition | | Page Count: | 528 Pages | | Publication Date: | April 01, 2003 | | Sales Rank: | 1,780st |
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FEATURES | - ISBN13: 9781558322622
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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EDITORIAL REVIEWS |
Product Description
Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecue-- what many believe to be "real" barbecue and the province of pitmasters and Southern barbecue joints-- can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. |
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 |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 93 reviews)
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"Smoking Gun" by Juan Rivas (Flatwoods, KY USA)  5 Stars
November 19, 2009
We own many books and most cover 1 or two dishes and then goes on with everything else. We have always wanted a book that will give us a different view of the outdoors cooking and the art of "smoking". We found it.
If you are in the market for a good book, look no more, this is an excellent selection. It mixes quality recipies, cooking techniques, and gives you the history and and background to bring it together, which makes it an interesting read; a "Smoking gun" and plus in my opinion.
Our smoked dishes are delicious and the talk of the neighborhood friends, as we shared our first smoked dishes with them. This book will be a good buy!
One thing I would love to have with this book was a Spiral-bound for ease of use.
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Mainly a recipe book by Mr. John Penny 5 Stars
November 09, 2009
Very good recipe book with just a small amount of equipement information. It's 400 odd pages are packed full of great stuff and it's great value for money.
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Smoke & Spice by W. Chesley Smith (Columbia, SC) 5 Stars
October 22, 2009
Excellent overview of outdoor cooking, covering all types of meat; recipes are easy to make, plus the author's style is light and engaging- I read this all the time and you will too- it's very inspiring.
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Covers Everything by N. Fornario 5 Stars
October 18, 2009
While I barbecue allot; I'm no pit master. This is the first, and seems like the last book I will need on barbecuing recipes. I got it since it gets tiring eating the same old Q, no matter how good it taste. The tips, and history makes it a nice read. I can't see how you will go wrong. I think it's worth the money,enjoy.
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Best Cookbook Ever by Nanette H (Jeannette, PA) 5 Stars
August 16, 2009
I purchased a smoker for my husband for his birthday and wanted a cookbook for ideas. This cookbook is one of the best cookbooks I ever purchased. It has great rub recipes (that are the best ever) and bbq sauce recipes. We will never by bottled bbq sauce again. I even made the coleslaw recipe from this book and is was wonderful. I would highly recommend this cookbook to anyone!
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SIMILAR PRODUCTS |
| Backyard BBQ: The Art of Smokology
by Richard W. McPeake (Author)
BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami,...
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| Still Smokin
by Cookshack (Author)
Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit barbecue and natural wood smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake,...
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| Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
by Cheryl Jamison (Author)
Building on the traditional basics laid out in their best-selling Smoke & Spice, the Jamisons delve into a lighter approach to smoking, with an emphasis on leaner meats along with chicken, fish, and vegetables. The result is a delicious food that incorporates an imaginative variety of ingredients.
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| Mastering the Craft of Smoking Food
by Warren R. Anderson (Author)
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.
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| Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
by Paul Kirk (Author)
Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed and how to prepare the food.
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