Smoke & spice : cooking with smoke, the real way to barbecue / Cheryl and Bill Jamison.

ISBN:

9781558328365

Title:

Author:

Jamison, Cheryl Alters.

Personal Author:

Jamison, Cheryl Alters.

Edition:

Third edition.

Physical Description:

x, 502 pages : color illustrations ; 23 cm.

General Note:

Includes index.

Contents:

The secrets of success -- Fuels and tools -- Stovetop smoking -- Spicing up your life -- Pork you can pull apart -- Bodacious beef -- Lean and mean meats -- Fowl play -- Fishing for compliments -- Garden of eatin' -- Smoke-scented salads, pastas, and pizzas -- While you wait -- Barbecue sauces -- Traditional side dishes and breads -- Side-dish salads and relishes -- Down-home desserts -- Cool and cheery drinks.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2014

Publication Information:

Boston, Massachusetts

The Harvard Common Press,

[2014]

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5784 JAM	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

The best book on the market about smoking on a charcoal grill, water smoker, or wood-burning pit.

Author Notes

Bill Jamison was born in Oklahoma City, Oklahoma in 1942. He served in the U.S. Coast Guard Reserve, received an undergraduate degree from the University of North Texas, and a graduate degree in American history from the University of Kansas. He worked as a professor at Southwest Texas State University in San Marcos and for the Texas Arts Commission and the Oklahoma Council on the Arts and Humanities. In 1977, he became a regional representative for the National Endowment for the Arts, then director of the Western States Arts Foundation in Santa Fe. He finally decided to become a travel and food writer.

He wrote more than 20 travel books and cookbooks, most of them with his wife, Cheryl Alters Jamison. Their works included 100 Grill Recipes You Can't Live Without, The Big Book of Outdoor Cooking and Entertaining, Born to Grill, Smoke and Spice, and The Barbecue Lover's Big Book of BBQ Sauces. They also won four James Beard Foundation awards for culinary writing. He died of complications from cancer on March 24, 2015 at the age of 73.

(Bowker Author Biography)

Reviews (1)

Booklist Review

In the world of serious barbecue cooks, low and slow is the mantra that produces the most succulent results. A backyard grill generates wonderful grilled food, but a smoker yields meats with deep flavor and incomparable tenderness. Updating their much-admired 2003 edition, the Jamisons demonstrate again their complete mastery of all things barbecue. They describe equipment alternatives currently available and offer instructions for turning the ubiquitous kettle grill into an acceptable smoker. Multiple factors affect flavor and texture in the art of smoking, and the Jamisons itemize the prevalent kinds of wood for smoking. Although North American barbecue in all its variations has the most cachet, Chinese, Yucatecan, and other cultures have their own smoking traditions, which the Jamisons describe. Vegetables and salads make use of smoking techniques, and the adventurous can prepare even a smoked version of Swiss raclette. This practical book is bound to be popular wherever there are backyard chefs.--Knoblauch, Mark Copyright 2010 Booklist