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

Author: Cheryl Alters Jamison; Bill Jamison
Publisher: Boston, Massachusetts : The Harvard Common Press, [2014]
Edition/Format:   Print book : English : Third editionView all editions and formats
Summary:
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,  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Cheryl Alters Jamison; Bill Jamison
ISBN: 9781558328365 155832836X
OCLC Number: 857898162
Notes: Includes index.
Description: x, 502 pages : color illustrations ; 23 cm
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.
Other Titles: Smoke and spice
Responsibility: Cheryl and Bill Jamison.

Abstract:

The bible of smoke cooking, with over 1 million copies sold is completely updated and revised in this 20th Anniversary edition, with 4-color from two of America's leading experts on backyard barbecue.

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Praise for the previous edition of Smoke & Spice "When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice." - Bobby Flay, author of Read more...

 
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