Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue
By Cheryl Alters Jamison and Bill Jamison

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 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.

“When the Jamison’s light their fires, mouths all around America will be salivating for smoke, spice & everything nice.”
--Bobby Flay, chef/owner Mesa Grill and Bolo and author of Bobby Flay Cooks American

Tuotteen saatavuus: Varastossa, toimitusaika yleensä 1-3 päivää