Smoke and Spice : Cooking with Smoke, the Real Way to Barbecue

English

ISBN: 1558322620

EAN: 9781558322622

Category: Cooking / Specific Ingredients / Herbs, Spices, Condiments/Cooking / Methods / Barbecue & Grilling/Cooking / Methods / General/

Publisher: Harvard Common Press

Release Date: 05/31/2003

Synopsis: 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.

Smoke and Spice : Cooking with Smoke, the Real Way to Barbecue

Illustrated: Yes

Format: Paperback

Height: 1.41 inches

Width: 7.25 inches

Length: 9.13 inches

Weight: 279.3 oz

Pages: 496