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Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue

Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue

by Bill Jamison (Author), Cheryl Alters Jamison (Author)

  • Used

    Paperback 2003

    $10.30
Synopsis

Before Smoke and Spice revolutionised backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetisers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of Q as good food.

$10.30

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1 in stock

More Information

Format: Paperback
 Pages: 528
 Edition: Revised edition
 Publisher: Harvard Common Press,U.S.
Published: 04 Jan 2003
ISBN 10: 1558322620
ISBN 13: 9781558322622

Media Reviews
We don't want to pick sides but it's hard to imagine barbecue better than this.
Author Bio
Cheryl & Bill Jamison are America's most respected authorities on regional American cooking. They have written seven cookbooks, three of which ( Smoke & Spice , The Border Cookbook , and American Home Cooking ) have won James Beard Book Awards. The Jamisons live just outside Santa Fe in a converted adobe barn shaded by fruit trees.