Synopses & Reviews
Hot times are ahead when you play with fire! From Cheryl and Bill Jamison, preeminent grilling and barbecue authorities, come 300 sizzlingly satisfying all-American recipes guaranteed to release the inner griller in every backyard cook. This award-winning cooking team shows you how to create a tremendous variety of terrific grilled food, from hot burgers and haute dogs to serious steaks and sizzling seafood, from fired-up pizzas and crisp vegetables to finger lickin good deserts.
Born to Grill is a celebration of the elemental glories of grilling and the deliciously unpretentious and imaginative flavors that emerge from the primal encounter of food and flame. Recipes include:
Pale Ale Porterhouse
Old-Timey Big ‘Un Burger
Crunchy Kraut Dog
Chilehead Pork and Corn Skewers
Stout Country Ribs
Calypso Chicken Breasts
Hot-to-Trot Turkey Legs
Two-Fisted Swordfish Sandwich
Sizzled Shrimp with Lemon Noodles
Vegetables Verde Quesadilla
Honeyed Baby Onions
Georgia Peaches with Praline Crunch
Grilled Banana Split
Review
"Cheryl and Bill Jamison make everyday home cooking an exciting adventure. The scents and flavors of authentic border dishes practically jump off the pages of this fine, big book. An outstanding achievement." --Dean Fearing, author of
Dean Fearing's Southwest Cuisine "Brimming with historical vignettes, tantalizing recipes, and poignant anecdotes." --Barbara Pool Fenzl, author of Southwest the Beautiful Cookbook
"The Jamisons have captured the rustic flavors of authentic border dishes found only at family tables and culinary pit stops along the border." --Jacqueline Higuera McMahan, author of California Rancho Cooking
"The Jamisons write with a no-holds-barred enthusiasm about border cooking. I know, from experience, that their food tastes exhuberant, but knowing the food's story makes it that much better." --Deborah Madison, author of The Greens Cookbook
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
In this revised and updated edition of Smoke & Spice--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore. It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with
100 brand-new recipes and the
latest information on tools, fuels, equipment, and technique, this is
the bible of genuine smoke-cooked barbecue.
Smoke & Spice covers every aspect of the craft and culture of barbecue, including
the basics of real barbecue, an
overview of fuels and tools, and snapshots from its rich
history alongside an
enormous collection of recipes for a lifetime of unforgettable barbecues.
The recipes include not just
beef,
pork, and
poultry, but also
seafood;
vegetable mains and sides; smoke-scented
salads,
pastas, and
pizzas;
snacks and
appetizers;
28 different barbecue sauces;
traditional sides and breads, such as collard greens, baked beans, and biscuits;
side-salad dishes and
relishes; down-home
desserts; and even
cocktails to cool you down. Enjoy:
- Double-Crusted Baby Backs with Fennel and Coriander
- Dallas Dandy Brisket
- Espresso-Rubbed Beef Medallions
- Garlic-Scented Sirloin
- Chicken-Wrapped Apple Sausage
- Tea-Smoked Duck
- Smoked Snapper Tostadas with Sangrita Sauce
- Smoked Mussels with Dill Mayonnaise
- Vidalias 'n' Georgia BBQ Sauce
- Prosciutto-Wrapped Peaches
- Deep-Dish Smoked Mozzarella Pizza
- Wonderful Watermelon Pickles
- Chipotle Cherry Cobbler
Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.
Synopsis
Cheryl and Bill Jamisonand#8217;s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecueand#8212;slow-cooking over smokeand#8212;for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic bookand#8217;s 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. and#160; With 450 recipes from each of the U.S.and#8217;s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of and#8217;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. and#160;
Synopsis
Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! 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. Recipes include:
Double-Smoked Salsa
Guadeloupe Conch Fritters
Warm Smoked Trout and Greens
Tequila-Soused Beef Burritos
Mustard and Maple Ham
Pomegranate Lamb Chops
Jammin Jerk Chicken
Tasty Satay Tuna
Saffron and Ginger Sweet Potatoes
Veggie Heroes
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.
Synopsis
Now more than ever, Southwestern food is a hugely popular trend. As ingredients are becoming more readily available to at-home cooks, there is a great demand for simple, delicious, and authentic recipes that bring Mexican and Southwestern food to our own tables.
In their James Beard Book Award-winning cookbook, authors Cheryl Alters Jamison and Bill Jamison combine the best of Mexican and Southwest cooking, bringing together this large regions Native American, Spanish, Mexican, and Anglo culinary roots into one big, exuberant book—The Border Cookbook. In over 300 recipes they explore the common elements and regional differences of border cooking. They offer classic and new recipes that typify cuisines known as Tex-Mex, New Mexican, Sonoran, Cal-Mex, traditional Mexican, Gulf cuisine, and Native American; and their easy-to-follow recipes are suitable for every meal, every day of the week.
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.
Table of Contents
Foreword by Mark Miller
The Moveable Feast
Border Basics: Ingredients, Preparation Techniques, and Equipment
Burritos, Enchiladas, Racos, and Other Common Dishes
The Recipes
Salsa, Sauces, and Savory Condiments
Breakfast Bounty
Soups and Salads
Cheese Courses for All Occasions
Ranch-Country Beef
Pork, Cabrito, Lamb, and Game
The Simple Pleasures of Poultry
Fish and Seafood
Versatile Vegetables
Beans, Rice, and Breads
Cross-Cultural Desserts
Beverages and Botanas
Mail-Order Sources
Acknowledgements
People, Places, and Products Index
Recipe Index