Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

Jamison, Cheryl Alters; Hoffman, Paul [Illustrator]; Schlesinger, Chris [Foreword];

ISBN 10: 155832061X / ISBN 13: 9781558320611

Published by Harvard Common Press, 1994

About this Item

tight, uncreased spine, pages clear and bright, shelf and edge wear, corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders.

Seller Inventory # 93877

Bibliographic Details

• Title: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
• Publisher: Harvard Common Press
• Publication Date: 1994
• Language: English
• ISBN 10: 155832061X
• ISBN 13: 9781558320611
• Binding: Paperback
• Condition: Very Good
• Weight: 29 ounces

About this title

Synopsis

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

About the Author

Eminent authorities on American regional cooking, Cheryl Alters Jamison and Bill Jamison have written Smoke & Spice and The Border Cookbook, both winners of James Beard Book Awards, Sublime Smoke, Texas Home Cooking, and The Rancho de Chimay Cookbook. They live in Santa Fe. As well, the Jamisons are the national spokespeople for the American Pork Council.