Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue

Jamison, Cheryl Alters; Jamison, Bill

ISBN 10: 1558322612 / ISBN 13: 9781558322615

Published by Harvard Common Pr, 2003

About this Item

Fast Free Shipping â A well-loved copy with text fully readable and cover pages intact. May display wear such as writing, highlighting, bends, folds or library marks. Still a complete and usable book.

Seller Inventory # GWV.1558322612.A

Bibliographic Details

• Title: Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
• Publisher: Harvard Common Pr
• Publication Date: 2003
• Language: English
• ISBN 10: 1558322612
• ISBN 13: 9781558322615
• Binding: Hardcover
• Condition: acceptable

About this title

Synopsis

A new edition of the award-winning cookbook presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, with one hundred all-new recipes, up-to-date product information, and tips on cooking techniques, including an aray of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks, along with the finest barbecue recipes.

About the Author

Cheryl and Bill Jamison, leading authorities on barbecue, American home cooking, and the food and culture of the Southwest, are among the nation’s most lauded culinary professionals. They have written several cookbooks, including Sublime Smoke, Born to Grill, Texas Home Cooking, and the James Beard Award-winning cookbooks The Border Cookbook and American Home Cooking.