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Smoke And Spice

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Author by : Bill Jamison And Cheryl Bill
Languange Used : en
Release Date : 2010-11-23
Publisher by : ReadHowYouWant.com

ISBN : 9781458724595

Smoke & 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 & 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 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. This edition is in two volumes. The first volume ISBN is 9781458756350....

Smoke Spice Revised Edition

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Author by : Cheryl Alters Jamison
Languange Used : en
Release Date : 2003-03-05
Publisher by : Harvard Common Press

ISBN : 9781558324893

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 â€˜Q....

Smoke Spice

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Author by : Cheryl Alters Jamison
Languange Used : en
Release Date : 1994
Publisher by :

ISBN : 155832061X

"Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit"--Cover....

Smoke Spice Updated And Expanded 3rd Edition

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Author by : Cheryl Jamison
Languange Used : en
Release Date : 2014-05
Publisher by : Houghton Mifflin Harcourt

ISBN : 9781558328365

Smoke Spice

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Author by : Cheryl Alters Jamison
Languange Used : en
Release Date : 2003
Publisher by :

ISBN : 1558322612

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

Smoke And Spice

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Author by : Valerie Aikman-Smith
Languange Used : en
Release Date : 2013-03-14
Publisher by : Ryland Peters & Small

ISBN : 1849753504

Unlock the secrets of fantastically flavorsome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavors, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs, and glazes to add flavor to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favorites from around the world. Nothing brings out the flavor in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for Pork includes Sticky Smoky Baby Back Ribs, Blackberry and Sage Glazed Ham, and Cajun Crispy Pork Belly. Beef can be made even more mouth-watering when prepared with an African Smoke Rub, a Prairie Steak Rub, or a Matambre Marinade. Options for Lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, in the Poultry chapter, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with two flavored butters. Vegetarian options include Caramelized Beet Tatin with Marinated Goat Cheese and Grilled Market Vegetable Salad with Herbed Toasts, while if you think the fun stops at your main dish, you’re in for a treat! Recipes for Desserts feature a tempting Sozzled Apricot Bruschetta with Orange Liqueur Cream and Rocky Road Campfire S’mores with Ginger Sugar....

Chiles And Smoke

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Author by : Brad Prose
Languange Used : en
Release Date : 2023-03-21
Publisher by :

ISBN : 9780760378113

In Chiles and Smoke, pitmaster and professional recipe developer Brad Prose turns up the heat for smoky and savory barbecued meats, seafood, and vegetables....

Smoke Spice Honest To Goodness Barbecue

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Author by : Cheryl Alters Jamison
Languange Used : en
Release Date : 2003
Publisher by :

ISBN : LCCN:2003000507

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Sublime Smoke

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Author by : Cheryl Jamison
Languange Used : en
Release Date : 2004-02-25
Publisher by : Harvard Common Press

ISBN : 1558322922

For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables. Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking. Book jacket....

Smoke New Firewood Cooking

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Author by : Tim Byres
Languange Used : en
Release Date : 2013-04-30
Publisher by : Rizzoli Publications

ISBN : 9780847839797

Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors—such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch—not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious....