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Smoke & spice : cooking with smoke, the real way to barbecue

Author: Cheryl Alters Jamison; Bill Jamison
Publisher: Boston, Mass. : Harvard Common Press, ©2003.
Edition/Format:   Print book : English : Rev. edView all editions and formats
Database:WorldCat
Summary:
Presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, and includes tips on cooking techniques, including an array of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Cheryl Alters Jamison; Bill Jamison
ISBN: 1558322612 9781558322615 1558322620 9781558322622
OCLC Number: 51454473
Notes: Includes index.
Description: xiv, 482 pages : illustrations (some color) ; 24 cm
Contents: 1. Honest-to-Goodness Barbecue --
2. Smoking Slow and Low --
3. Great Accomplishments from Indoors.
Other Titles: Smoke and spice
Responsibility: Cheryl and Bill Jamison.

Abstract:

300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.  Read more...

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"We don't want to pick sides but it's hard to imagine barbecue better than this."

 
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