Synopses & Reviews
PRAISE for 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
Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo “Stimulating…the Jamisons dont just cook these dishes; they know everything about them.” -
New York Times Book Review “Cheryl and Bill Jamison—indefatigable investigators, talented cooks, and unswerving aficionados.” - Rick Bayless, author of
Mexico One Plate at A Time “I know, from experience, that their food tastes exuberant.” - Deborah Madison, author of
Local Flavors: Cooking and Eating from Americas Farmers Markets “Bill and Cheryl Jamison, masters of the art of outdoor cooking.” - William Rice, food and wine columnist for the
Chicago Tribune and author of
The Steak Lovers Cookbook “Its impossible to thumb through
Smoke & Spice without salivating and dreaming about ‘cue. This edition will have a permanent place on my bookshelf, both at home and at work.” - Danny Meyer, co-owner of Blue Smoke and Union Square Café “
Smoke & Spice is a real ode to barbecue. Its a great addition to any barbecue lovers bookshelf!” - Al Roker, author of
Al Rokers Big Bad Book of Barbecue and "Today Show" weatherman
Synopsis
300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
Synopsis
Smoke and Spice, the James Beard Book Award winner that has sold more than half a million copies, is now completely revised and updated. Cheryl and Bill Jamison have added 100 brand-new recipes (with a focus on lighter fare with a shorter cooking time), the very latest equipment and technique information, and plenty more of their signature wit and charm.
Before Smoke and Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned pros alike can serve up the real barbecue everyone craves, right in their own backyards.
The more than 400 recipes cover everything from Memphis ribs to Carolina pork to Texas brisket, plus a huge variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks. To spice things up even more, the Jamisons offer plenty of stories of barbecue lore and pit-side antics, the perfect reminder that good times are as much a part of "Q" as good food.
Synopsis
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ‘Q.
Synopsis
This new edition of Smoke & Spice will publish on the twentieth anniversary of the first, and still by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition 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 and Cornbread Fritters. The second is cover-to-cover color photography and page design. The photographs show details of home-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints from various American regions and of legendary and up-and-coming pitmasters. With these updates, as well as the critical acclaim the book has received over the past 20 years, and with over 1 million copies sold, Smoke & Spice has solidified its place as the most authoritative bible on the subject of smoke cooking.
Synopsis
Cheryl and Bill Jamisons 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 books 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.
About the Author
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.