“Smoke & Spice” cookbook subtitled “Cooking With Smoke, the Real Way to Barbecue” by Cheryl and Bill Jamison. Published by The Harvard Common Press in 2003, this is an updated and expanded revised edition with 100 new recipes. The cookbook is a soft cover measuring 7¼ x 9 inches with 482 pages; the price of $16.95 is on the back cover. It is in good gently used condition with slight wear, the pages are clean and unmarked.
Before Smoke and Spice revolutionized backyard home cooking, many believed that smoke-cooked barbecue was best left to pit masters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. Over 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. 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. There are 100 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. 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 new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue. 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.
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