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

by Cheryl Alters Jamison

Paperback, 2003


Call number

Outdoor Cooking, Grilling, BBQ -- JAM

Call number

Outdoor Cooking, Grilling, BBQ -- JAM


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


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.

Physical description

528 p.; 9.2 inches

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