- Smoke & Spice
- Cooking with Smoke, the Real Way to Barbecue: Revised Edition
- By Cheryl and Bill Jamison
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Smoke & Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes (with a focus on lighter fare with a shorter cooking time), the very latest equipment and technique information, and plenty more of their signature wit and charm.
Before Smoke & Spice revolutionized 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 pros alike can serve up the real barbecue everyone craves, right in their own backyards. The more than 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, 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.
Book Details
- Paperback, $16.95
ISBN 978-1-55832-262-2
- Total Pages: 496 pg.
- Trim Size: 7 1/4 x 9 1/8 in.
- Interior Design:
2 Color with Photo Insert
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Praise
“Smoke & Spice is a real ode to real barbecue. It’s a great addition to any barbecue lover’s bookshelf!”
—Al Roker, Today show reporter, author of Al Roker’s Big Bad Book of Barbecue
“Barbecue is a brilliant American language with at least 400 distinctive dialects. The proponents of each one insist that theirs is the only one worth listening to, and sometimes, the arguing, rather than the tasting, becomes the sport. By updating their classic barbecue tome, Smoke & Spice, Cheryl and Bill Jamison season the subject of smoke with clarifying light rather than vituperative heat. They’re not interested in fanning the flames of who’s right or wrong: they just want to share recipes that taste good. It’s impossible to thumb through the book without salivating and dreaming about ’cue. This edition will have a permanent place on my bookshelf, both at home and at work.”
—Danny Meyer , co-owner of Blue Smoke and Union Square Café in New York City
“When the Jamison’s light their fires, mouths all around America will be salivating for smoke, spice & everything nice.”
—Bobby Flay, chef/owner Mesa Grill and Bolo and author of Bobby Flay Cooks American