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This title in other editions

Smoke and Spice:Cooking with Smoke, the Real Way to Barbecue (Revised Edition)

by and

Smoke and Spice:Cooking with Smoke, the Real Way to Barbecue (Revised Edition) Cover

ISBN13: 9781558322622
ISBN10: 1558322620
Condition:
All Product Details

 

Synopses & Reviews

Publisher Comments:

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:

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

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.
 

Synopsis:

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:

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.

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.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Richard Lund, November 19, 2009 (view all comments by Richard Lund)
This is a pleasure to read, and use. It starts with excellent guidance on equipment and techniques. This is followed by many easy-to-use recipes that are also great guides even for non-smoke cooking. And for fun there are lots of anecdotes and historical-fun boxes interspersed.
If you haven't done this style of cooking, this gem will convert you.
Was this comment helpful? | Yes | No
(2 of 2 readers found this comment helpful)

Product Details

ISBN:
9781558322622
Subtitle:
Cooking With Smoke, the Real Way to Barbecue
Author:
Cheryl and Bill Jamison
Author:
Jamison, Bill
Author:
N
Author:
Carlton Books Ltd
Author:
Carlton Books Ltd
Author:
Jamison, Cheryl Alters
Author:
Cheryl Alters Jamiso
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Barbecue cookery
Subject:
Spices
Subject:
Methods - Barbecue & Grilling
Subject:
Smoked foods.
Subject:
General Cooking
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Copyright:
Edition Number:
Rev. ed.
Edition Description:
Trade Paper
Series:
Non Series
Series Volume:
GTR-558
Publication Date:
20030305
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
4-color
Pages:
496
Dimensions:
9 x 8 in 1 lb

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Related Subjects


Cooking and Food » Award Winners » General
Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts

Smoke and Spice:Cooking with Smoke, the Real Way to Barbecue (Revised Edition) Sale Trade Paper
0 stars - 0 reviews
$8.98 In Stock
Product details 496 pages Harvard Common Press - English 9781558322622 Reviews:
"Synopsis" by , 300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.
"Synopsis" by ,
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" by ,
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.
 
"Synopsis" by ,
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" by ,
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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