Smoke & Spice, Updated and Expanded 3rd Edition - by Cheryl Jamison & Bill Jamison (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>The bible of smoke cooking, with over 1 million copies sold is completely updated and revised in this full color 20th Anniversary edition from two of America's leading experts on backyard barbecue.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>In this revised and updated edition of <i>Smoke & Spice</i>--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore.</b> <p/> It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with <b>100 brand-new recipes</b> and the <b>latest information on tools, fuels, equipment, and technique</b>, this is <b>the bible of genuine smoke-cooked barbecue</b>. <p/><i>Smoke & Spice</i> covers every aspect of the craft and culture of barbecue, including <b>the basics of real barbecue</b>, an <b>overview of fuels and tools</b>, and snapshots from its rich <b>history</b> alongside an <b>enormous collection of recipes</b> for a lifetime of unforgettable barbecues. <p/> The recipes include not just <b>beef</b>, <b>pork</b>, and <b>poultry</b>, but also <b>seafood</b>; <b>vegetable </b>mains and sides; smoke-scented <b>salads</b>, <b>pastas</b>, and <b>pizzas</b>; <b>snacks</b> and <b>appetizers</b>; <b>28 different barbecue sauces</b>; <b>traditional sides and breads</b>, such as collard greens, baked beans, and biscuits; <b>side-salad dishes</b> and <b>relishes</b>; down-home <b>desserts</b>; and even <b>cocktails</b> to cool you down. Enjoy: <ul><li>Double-Crusted Baby Backs with Fennel and Coriander</li><li>Dallas Dandy Brisket</li><li>Espresso-Rubbed Beef Medallions</li><li>Garlic-Scented Sirloin</li><li>Chicken-Wrapped Apple Sausage</li><li>Tea-Smoked Duck</li><li>Smoked Snapper Tostadas with Sangrita Sauce</li><li>Smoked Mussels with Dill Mayonnaise</li><li>Vidalias 'n' Georgia BBQ Sauce</li><li>Prosciutto-Wrapped Peaches</li><li>Deep-Dish Smoked Mozzarella Pizza</li><li>Wonderful Watermelon Pickles</li><li>Chipotle Cherry Cobbler</li></ul><i>Smoke & Spice</i> is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>Praise for the previous edition of <i>Smoke & Spice</i></b> "When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice." - Bobby Flay, author of <i>Bobby Flay Cooks American</i> and chef/owner of Mesa Grill and Bolo "Cheryl and Bill Jamison--indefatigable investigators, talented cooks, and unswerving aficionados." - Rick Bayless, author of <i>Mexico One Plate at A Time</i> "I know, from experience, that their food tastes exuberant." - Deborah Madison, author of <i>Local Flavors: Cooking and Eating from America's Farmers' Markets</i> "It's impossible to thumb through <i>Smoke & Spice</i> 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 "<i>Smoke & Spice</i> is a real ode to barbecue. It's a great addition to any barbecue lover's bookshelf!" - Al Roker, author of<i> Al Roker's Big Bad Book of Barbecue</i> and "Today Show" weatherman<br><br><p/><br></br><p><b> About the Author </b></p></br></br><p>Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.</p> <p>Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.</p></p>
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