- Sublime Smoke
- Bold New Flavors Inspired by the Old Art of Barbecue
- By Cheryl and Bill Jamison
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No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in Sublime Smoke, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes that incorporate an imaginative variety of ingredients and seasonings and that celebrate a world of ethnic and global influences. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.
Book Details
- Paperback, $18.95
ISBN 978-1-55832-292-9
- Total Pages: 400 pg.
- Trim Size: 7 ¼ x 9 ¼
- Interior Design:
2 Color
From the Press Room
Praise
“Sublime Smoke deftly covers the basics, but what’s great about this book is that it’s not just a source of recipes. It goes beyond to excite the creativity in all of us, whether you are a backyard cook or a big-time chef.”
—Jim Goode, Smokeologist
“Okay, I admit it . . . I’m hooked. Move over gas grill; this book has inspired me to invest in a smoker.”
—Sue Huffman, Senior Vice President, Programming, TV Food Network
“In this thoroughly contemporary book based on one of the oldest of all cooking methods, Cheryl and Bill Jamison present an astonishingly eclectic selection of recipes created on their backyard smoker – and make it easy for you to do that same thing. They smoke meat and poultry for main courses, of course, but also fish and vegetables to use in soups, salads, and pasta or grain dishes. In addition, Sublime Smoke is one of those rare books that will be equally appealing to beginning and expert cooks.”
—William Rice, Food and Wine Columnist, Chicago Tribune