Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue - Softcover

Jamison, Cheryl Alters; Jamison, Bill

Softcover

ISBN 10: 155832836X ISBN 13: 9781558328365

Publisher: Harvard Common Press, 2014

Synopsis

<div></div> <div><div>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.</div> <div> </div> <div>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.</div> <div> </div></div>

About this title

About the Author

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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 Appétit has pronounced the Jamisons "the king and queen of grilling and smoking." Their best-selling Smoke & Spice has sold over one million copies.

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.</div></div>

Reviews

In the world of serious barbecue cooks, low and slow is the mantra that produces the most succulent results. A backyard grill generates wonderful grilled food, but a smoker yields meats with deep flavor and incomparable tenderness. Updating their much-admired 2003 edition, the Jamisons demonstrate again their complete mastery of all things barbecue. They describe equipment alternatives currently available and offer instructions for turning the ubiquitous kettle grill into an acceptable smoker. Multiple factors affect flavor and texture in the art of smoking, and the Jamisons itemize the prevalent kinds of wood for smoking. Although North American barbecue in all its variations has the most cachet, Chinese, Yucatecan, and other cultures have their own smoking traditions, which the Jamisons describe. Vegetables and salads make use of smoking techniques, and the adventurous can prepare even a smoked version of Swiss raclette. This practical book is bound to be popular wherever there are backyard chefs. --Mark Knoblauch

Edition details

• Publisher: Harvard Common Press
• Publication date: 2014
• Language: English
• ISBN 10: 155832836X
• ISBN 13: 9781558328365
• Binding: Paperback
• Edition number: 3
• Number of pages: 560