Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

by Cheryl Alters Jamison

Paperback, 2003

Status

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Tags

Outdoor Cooking/Grilling/BBQ

Publication

Harvard Common Press (2003), Edition: Revised, Paperback, 528 pages

Description

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 BBQ.

Subjects

Barbecue cookery
Smoked foods
Spices

Physical description

528 p.; 9.2 inches

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