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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
written by Cheryl Alters Jamison, Bill Jamison
Studio : Harvard Common Press
by Harvard Common Press
Publisher : Harvard Common Press
Released : 2003-04
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9781558322622
Avg. Customer Rating: (based on 68 reviews)
List Price : $16.95
Our Price : $5.20
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Product Description |
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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend. |
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Americancivilwar.com Review |
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Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle |
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Good Starter Book |
This books covers the fundamentals for anyone wishing to learn how to really barbeque and not just grill. It also has many great recipes, including cooking things you might not normally think about putting in a smoker. Very rarely is there a fancy ingredient, standard kitchen fare but extraordinary food. If you want to learn how to do smoke cooking right, start with this book.
I've had a copy of this book for almost 10 years and I still use it. |
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Great Book |
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My husband really love's this book. He's tried numerous recipe's and enjoyed making them all. I'm loving it as I do not have to cook!!! |
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Best of the Best |
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Best book on smoking that I have ever seen. At first the title sounded odd but after reading it (not just the recipes) I understood where they were coming from. Always refreshing to find an excellent cookbook that doesn't waste money and space on pictures. Smoke and Spice is the only way to cook! |
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Great book for a smoker - which is easier than you think |
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Fantastic book with great recipes. Covers the basics and gets into some more challenging things as well. Smoking takes a little longer - low and slow - but makes for wonderful, tender meat - you can even smoke burgers. There is a section in the front that discusses different types of smokers and the theory behind it. I read about this book on some smoking websites and agree - it's fantastic. |
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A complete book |
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This book was recommended by a friend who caters pig roasts professionally and it is everything he said - full of great recipes. Whether you want ribs or pulled pork, brisket or sides, this cookbook has it all. |
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