Coupon
Smoke & Spice : Cooking with Smoke, the Real Way to Barbecue
by Cheryl Jamison and Bill Jamison


Overview - Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition.  Read more...

 
Bargain - Paperback - Revised Ed.
  • Retail Price: $24.95
  • $7.97
    (Save 68%)
  • Members Save 10% Club Price
    $ 7.17

Sorry: This item is not currently available.

FREE Shipping for Club Members

What is a Bargain?
 
> Check In-Store Availability

In-Store pricing may vary

 
 
 
 

Customers Also Bought

More About Smoke & Spice by Cheryl Jamison; Bill Jamison
 
 
 
Overview

Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition. It 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, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.

 
Details
  • ISBN-13: 9781558328365
  • ISBN-10: 155832836X
  • Publisher: Harvard Common Press
  • Publish Date: May 2014
  • Page Count: 502

Related Categories

 
Customer Reviews