Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue - Softcover

Jamison, Cheryl

3.62

16 ratings by Goodreads

9781558321076: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

Softcover

ISBN 10: 1558321071 ISBN 13: 9781558321076

Publisher: Harvard Common Press, 1996

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225 innovative recipes for smoke-cooked barbecue, emphasizing chicken, fish, and vegetables.

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From the Back Cover:

For the rookie who has just gotten passionate about backyard (or stovetop) cooking, for the seasoned veteran, whose repertoire is ready for new ideas, for everyone who savors the husky resonance and deep, subtle taste of wood-smoked barbecue, for anyone who knows that the flavor of smoke is sublime, here are over 200 recipes that amply prove how creative and downright delicious smoke cooking can be. In their pioneering Smoke and Spice, Cheryl and Bill Jamison showed owners of home smokers-and grills adapted for smoking-how to cook traditional American barbecue. Now, in Sublime Smoke, the Jamisons take smoke cooking into new territory, with entirely delectable results. They celebrate a world of ethnic and global influences, and they focus on foods- leaner cuts of meat, as well as chicken, fish , seafood, and a host of vegetables-not typical of old-style barbecue. With dozens of useful technique tips, this is a book that reveals smoke cooking to be easy to master, surprisingly versatile, and unbeatably good.

"A thoroughly contemporary book based on one of the oldest of all cooking methods." -William Rice, Chicago Tribune

"Applying their considerable talents to a sublime array of dishes, the Jamisons, once again, are sssmokin'!" -Michael McLaughlin, coauthor of The Silver Palate Cookbook and The El Paso Chile Company's Burning Desires

About the Author:

Cheryl Alters Jamison and Bill Jamison are considered the preeminent experts on smoke-cooked barbecue, one of the hottest trends in American cooking. Their previous cookbooks include James Beard Book Award-winners Smoke and Spice and The Border Cookbook, as well as Texas Home Cooking and The Rancho de Chimay Cookbook.

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PublisherHarvard Common Press
Publication date1996
ISBN 10 1558321071
ISBN 13 9781558321076
BindingPaperback
Number of pages400
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9781558322929: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

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ISBN 10: 1558322922 ISBN 13: 9781558322929
Publisher: Harvard Common Press, 2004
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Sublime Smoke

Jamison, Cheryl Alters, and Jamison, Bill

Published by Harvard Common Press (1996)

ISBN 10: 1558321071 ISBN 13: 9781558321076

New Trade paperback Quantity: 1

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MVE Inc
(Hickory, NC, U.S.A.)

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Book Description Trade paperback. Condition: New. Trade paperback (US). Sewn binding. Cloth over boards. 392 p. Contains: Illustrations. Audience: General/trade. Seller Inventory # Alibris_0003822

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