{"product_id":"smoke-spice-updated-and-expanded-3rd-edition-cooking-with-smoke-the-real-way-to-barbecue-paperback","title":"Smoke \u0026 Spice, Updated and Expanded 3rd Edition: Cooking with Smoke, the Real Way to Barbecue - Paperback","description":"\u003cp\u003eby \u003cb\u003eCheryl Jamison\u003c\/b\u003e (Author), \u003cb\u003eBill Jamison\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIn this revised and updated edition of \u003ci\u003eSmoke \u0026amp; Spice\u003c\/i\u003e--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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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 \u003cb\u003e100 brand-new recipes\u003c\/b\u003e and the \u003cb\u003elatest information on tools, fuels, equipment, and technique\u003c\/b\u003e, this is \u003cb\u003ethe bible of genuine smoke-cooked barbecue\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eSmoke \u0026amp; Spice\u003c\/i\u003e covers every aspect of the craft and culture of barbecue, including \u003cb\u003ethe basics of real barbecue\u003c\/b\u003e, an \u003cb\u003eoverview of fuels and tools\u003c\/b\u003e, and snapshots from its rich \u003cb\u003ehistory\u003c\/b\u003e alongside an \u003cb\u003eenormous collection of recipes\u003c\/b\u003e for a lifetime of unforgettable barbecues. \u003cp\u003e\u003c\/p\u003e The recipes include not just \u003cb\u003ebeef\u003c\/b\u003e, \u003cb\u003epork\u003c\/b\u003e, and \u003cb\u003epoultry\u003c\/b\u003e, but also \u003cb\u003eseafood\u003c\/b\u003e; \u003cb\u003evegetable \u003c\/b\u003emains and sides; smoke-scented \u003cb\u003esalads\u003c\/b\u003e, \u003cb\u003epastas\u003c\/b\u003e, and \u003cb\u003epizzas\u003c\/b\u003e; \u003cb\u003esnacks\u003c\/b\u003e and \u003cb\u003eappetizers\u003c\/b\u003e; \u003cb\u003e28 different barbecue sauces\u003c\/b\u003e; \u003cb\u003etraditional sides and breads\u003c\/b\u003e, such as collard greens, baked beans, and biscuits; \u003cb\u003eside-salad dishes\u003c\/b\u003e and \u003cb\u003erelishes\u003c\/b\u003e; down-home \u003cb\u003edesserts\u003c\/b\u003e; and even \u003cb\u003ecocktails\u003c\/b\u003e to cool you down. You will enjoy: \u003cul\u003e\n\u003cli\u003e Double-Crusted Baby Backs with Fennel and Coriander \u003c\/li\u003e\n\u003cli\u003e Dallas Dandy Brisket \u003c\/li\u003e\n\u003cli\u003e Espresso-Rubbed Beef Medallions \u003c\/li\u003e\n\u003cli\u003e Garlic-Scented Sirloin \u003c\/li\u003e\n\u003cli\u003e Chicken-Wrapped Apple Sausage \u003c\/li\u003e\n\u003cli\u003e Tea-Smoked Duck \u003c\/li\u003e\n\u003cli\u003e Smoked Snapper Tostadas with Sangrita Sauce \u003c\/li\u003e\n\u003cli\u003e Smoked Mussels with Dill Mayonnaise \u003c\/li\u003e\n\u003cli\u003e Vidalias 'n' Georgia BBQ Sauce \u003c\/li\u003e\n\u003cli\u003e Prosciutto-Wrapped Peaches \u003c\/li\u003e\n\u003cli\u003e Deep-Dish Smoked Mozzarella Pizza \u003c\/li\u003e\n\u003cli\u003e Wonderful Watermelon Pickles \u003c\/li\u003e\n\u003cli\u003e Chipotle Cherry Cobbler \u003c\/li\u003e\n\u003c\/ul\u003e\u003ci\u003eSmoke \u0026amp; Spice\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAuthors 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 Appetit has pronounced the Jamisons \"the king and queen of grilling and smoking.\" They are the authors of many books, including the best-selling Smoke \u0026amp; 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.\u003c\/p\u003e \u003cp\u003eAuthors 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 Appetit has pronounced the Jamisons \"the king and queen of grilling and smoking.\" They are the authors of many books, including the best-selling Smoke \u0026amp; 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 560\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.9 x 7.8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 13, 2014\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51771558789408,"sku":"9781558328365","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/5a48a14b7125d5d4a00ef13e2de4eac4.webp?v=1780388409","url":"https:\/\/ebocreations.com\/products\/smoke-spice-updated-and-expanded-3rd-edition-cooking-with-smoke-the-real-way-to-barbecue-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}