Library JournalMost ``barbecue'' cookbooks are actually about grilling rather than smoke cooking, which is true barbecue. The Jamisons focus on the real thing, describing in detail the techniques and equipment necessary and offering dozens of tantalizing recipes for barbecuing almost anything. They tend to lapse into the corny tone the topic of barbecuing often seems to inspire and favor recipe names like ``Going Whole Hog'' or ``Ragin' Rabbit,'' but there's lots of information here, along with plenty of good recipes. Recommended.
Barbara Jacobs"Real" barbecue forswears searing, sizzling, and grilling for the art of smoking or cooking foods slowly and low over smoldering woods or other materials. No need to buy or dig a pit, though; the Jamisons of "Texas Home Cooking" fame (plus other down-home collections) explain how to improvise backyard smoking appliances. They also ably demonstrate, through more than 300 recipes, all the finer points of barbecuing, including the differences between dry rubs, pastes, marinades, and mops (i.e., basting preparations); the regional variations of pork or beef fixings; the obligatory accompaniments, such as sweet potato biscuits and Lexington red slaw; and palate-soothing desserts and drinks. No detail is too unimportant; for example, an at-a-glance chart shows when to baste or not. And the Jamison mix in a contemporary sense of humor--"charcoal varies as much as Madonna's moods and has almost the same chance of being a real stinker"--with their advice for some 1990s back-to-basics meals.
- Harvard Common Press, The
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