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Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real
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Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue Paperback - 2014

by Jamison, Cheryl Alters

  • Used

This new edition of Smoke & Spice will publish on the twentieth anniversary of the first, and still by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks.  This new and expanded edition has two key features.  First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce and Cornbread Fritters.  The second is cover-to-cover color photography and page design.  The photographs show details of home-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints from various American regions and of legendary and up-and-coming pitmasters.
 
With these updates, as well as the critical acclaim the book has received over the past 20 years, and with over 1 million copies sold, Smoke & Spice has solidified its place as the most authoritative bible on the subject of smoke cooking.

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Details

  • Title Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue
  • Author Jamison, Cheryl Alters
  • Binding Paperback
  • Edition 3 REV UPD
  • Condition UsedAcceptable
  • Pages 560
  • Volumes 1
  • Language ENG
  • Publisher Harvard Common Press
  • Date 2014-05-01
  • Illustrated Yes
  • Features Illustrated, Index, Table of Contents
  • Bookseller's Inventory # 52YZZZ027OHI_ns
  • ISBN 9781558328365 / 155832836X
  • Weight 3.05 lbs (1.38 kg)
  • Dimensions 8.9 x 7.8 x 1.3 in (22.61 x 19.81 x 3.30 cm)
  • Library of Congress subjects Spices, Smoked foods
  • Library of Congress Catalog Number 2013036553
  • Dewey Decimal Code 641.578

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Summary

This new edition of Smoke & Spice will publish on the twentieth anniversary of the first, and still by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks.  This new and expanded edition has two key features.  First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce and Cornbread Fritters.  The second is cover-to-cover color photography and page design.  The photographs show details of home-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints from various American regions and of legendary and up-and-coming pitmasters.
 
With these updates, as well as the critical acclaim the book has received over the past 20 years, and with over 1 million copies sold, Smoke & Spice has solidified its place as the most authoritative bible on the subject of smoke cooking.

From the publisher

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." Their best-selling Smoke & Spice has sold over one million copies.

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.

Media reviews

Citations

  • Booklist, 06/01/2014, Page 14

About 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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