Smoke & Spice: Cooking With Smoke, The Real Way To Barbecue

Cheryl and Bill Jamison?s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue-slow-cooking over smoke-for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book?s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.

?/div> Amazon.com ReviewFeatured Recipes from Smoke & Spice From BooklistIn the world of serious barbecue cooks, low and slow is the mantra that produces the most succulent results. A backyard grill generates wonderful grilled food, but a smoker yields meats with deep flavor and incomparable tenderness. Updating their much-admired 2003 edition, the Jamisons demonstrate again their complete mastery of all things barbecue. They describe equipment alternatives currently available and offer instructions for turning the ubiquitous kettle grill into an acceptable smoker. Multiple factors affect flavor and texture in the art of smoking, and the Jamisons itemize the prevalent kinds of wood for smoking. Although North American barbecue in all its variations has the most cachet, Chinese, Yucatecan, and other cultures have their own smoking traditions, which the Jamisons describe. Vegetables and salads make use of smoking techniques, and the adventurous can prepare even a smoked version of Swiss raclette. This practical book is bound to be popular wherever there are backyard chefs. --Mark KnoblauchReviewPraise for the previous edition of Smoke & Spice?When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice.? - Bobby Flay, author ofBobby Flay Cooks American and chef/owner of Mesa Grill and Bolo?Cheryl and Bill Jamison-indefatigable investigators, talented cooks, and unswerving aficionados.? - Rick Bayless, author ofMexico One Plate at A Time?I know, from experience, that their food tastes exuberant.? - Deborah Madison, author ofLocal Flavors: Cooking and Eating from America?s Farmers? Markets?It?s impossible to thumb throughSmoke & Spice 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 Caf??Smoke & Spice is a real ode to barbecue. It?s a great addition to any barbecue lover?s bookshelf!? - Al Roker, author of Al Roker?s Big Bad Book of Barbecue and "Today Show" weathermanAbout the Author