Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue

Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue

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.

Editorial Reviews

From the Publisher
Praise 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 of Bobby 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 of Mexico One Plate at A Time
 
“I know, from experience, that their food tastes exuberant.” – Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets
 
“It’s impossible to thumb through Smoke & 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 Café
 
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" weatherman

Product Details

ISBN-13:
9781558328365
Publisher:
Harvard Common Press, The
Publication date:
05/13/2014
Edition description:
Revised
Pages:
560
Sales rank:
69,424
Product dimensions:
7.90(w) x 8.90(h) x 1.40(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 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.

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.

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