Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

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Here are over 200 recipes that amply prove how creative, wide ranging, and downright delicious smoke cooking can be!

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Overview

Here are over 200 recipes that amply prove how creative, wide ranging, and downright delicious smoke cooking can be!

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditionsincluding Mediterranean, Caribbean, Japanese and Mexicanadapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppine, or a simpler Lemon-Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chilis) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them. (May)
Library Journal
Summer is upon us, and there's something for everyone in the latest crop of books on outdoor cooking. Butel, the author of several popular books on Southwestern food, also runs a cooking school in Albuquerque. She starts with a good introduction to grilling and smoking, with information on rotisserie cooking as well. Her recipes, from Appetizers to Quick Smoking to Desserts from the Grill, are appealing and fairly sophisticated. Readers expecting typical Southwestern cooking, however, will be surprised to find Bayou Gumbo, Hot Tuna Teriyaki with Sushi Rice, and other ethnic and "fusion" dishes. In any case, there are lots of good and imaginative recipes here. For most collections. The Jamisons, who covered classic barbecue in Smoke & Spice (LJ 4/15/94), are back with a more contemporary approach, creating an array of delicious dishes from Southwest Shrimp and Corn Nuggets to Salmon with Summer Herbs. They stop short of smoking desserts, but they do offer menu suggestions for each of their tempting recipes. Recommended for most collections. The old school of barbecuing is represented by Venable and Willingham. Venable offers Rick's Hot Wings, Down and Dirty Ribs, Kansas City Steaks with Red Wine, and other recipes in that vein; most are short and simple. Willingham, who has won awards at barbecue competitions all over the country, includes many recipes from other barbecues as well as his own recipes. There are recipes for both grilled and barbecued meats and fish, along with appetizers, side dishes, and barbecue sauces, rubs, marinades, et al., presented with lots of folksy humor. Spieler's contribution is a beautifully photographed collection of mouthwatering dishes, but it's not exactly classic barbecue: Thai-Style Shrimp, Provenal Fish in Grape Leaves, and Yucatn Turkey. (Almost all the recipes are for grilled dishes rather than true barbecue.) Buy this for its eclectic assortment of internationally inspired summery recipes, not as the basic introduction to outdoor cooking that its title might suggest.
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Product Details

  • ISBN-13: 9781558321069
  • Publisher: Harvard Common Press, The
  • Publication date: 4/10/1996
  • Pages: 400
  • Product dimensions: 7.66 (w) x 9.46 (h) x 1.36 (d)

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