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

Jamison, Cheryl Alters and Bill Jamison; Foreword by Chris Schlesinger

ISBN 10: 155832061X / ISBN 13: 9781558320611

Published by The Harvard Common Press, 1994

About this Item

Second printing paperback with very light wear to uncreased covers, bit of wear/color loss on uncreased spine, internally flawless. Illustrated with line drawings and fanciful one color illustrations. 414pp text is crisp and bright. No names, tears or soil inside.

Seller Inventory # 50544

Bibliographic Details

• Title: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
• Publisher: The Harvard Common Press
• Publication Date: 1994
• Language: English
• ISBN 10: 155832061X
• ISBN 13: 9781558320611
• Binding: Paperback
• Edition: 2nd Printing.
• Condition: Fine
• Dust Jacket Condition: No Jacket
• Weight: 28 ounces
• Seller catalogs:
  • COOKBOOKS

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.