Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue

Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue

3.2 21
by Cheryl Jamison, Bill Jamison
     
 

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Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique,

Overview

Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.

Product Details

ISBN-13:
9781558322622
Publisher:
Harvard Common Press, The
Publication date:
04/01/2003
Edition description:
Revised
Pages:
496
Product dimensions:
7.20(w) x 9.10(h) x 1.50(d)

Meet the Author

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 Appétit 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.

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 Appétit 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.

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Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue 3.2 out of 5 based on 0 ratings. 21 reviews.
Guest More than 1 year ago
Just got this book in conjunction with a new water smoker. It has great information on smoking techniques and tips, in addition to tons of recipes. I like this book a lot. It is much better than the other smoker cookbook I purchased.
Anonymous More than 1 year ago
My dad uses this when cooking and it all tastes absolutely amazing
Anonymous More than 1 year ago
PanchoVillaWA More than 1 year ago
I haven't had a chance to use it fully, but skimming thru it looks to be full of good stuff. Looking forward to a bit warmer weather, I'm sure it will get a workout.
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SKY28 More than 1 year ago
GREAT BOOK FOR THE UP AND COMING GRILLER'S WHO LOVE FLAVOR AND DIFFERENT IDEA'S
Anonymous More than 1 year ago
Answered all of my questions as well as providing information I didn't know I needed.
PatMS More than 1 year ago
WE started smoking with the Jamison's original Smoke & Spice, never had a bad recipe, love the updated version. given it as present many times. Best beginner & grillmaster book to have in the cooking library.