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    Cooking Books -> Condiments

    Smoke and Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

    by:
    Jamison, Cheryl Alters
    Jamison, Bill (Contributor)
    Hoffman, Paul (Illustrator)


    Publisher:
    Harvard Common Pr
    Published: August 1994
    ISBN: 1558320601
    Format:Hardcover
    Pages:414


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    Book Description
    From Library Journal
    Most "barbecue" cookbooks are actually about grilling rather than smoke cooking, which is true barbecue. The Jamisons focus on the real thing, describing in detail the techniques and equipment necessary and offering dozens of tantalizing recipes for barbecuing almost anything. They tend to lapse into the corny tone the topic of barbecuing often seems to inspire and favor recipe names like "Going Whole Hog" or "Ragin' Rabbit," but there's lots of information here, along with plenty of good recipes. Recommended.
    Copyright 1994 Reed Business Information, Inc.

    From Booklist
    "Real" barbecue forswears searing, sizzling, and grilling for the art of smoking or cooking foods slowly and low over smoldering woods or other materials. No need to buy or dig a pit, though; the Jamisons of Texas Home Cooking fame (plus other down-home collections) explain how to improvise backyard smoking appliances. They also ably demonstrate, through more than 300 recipes, all the finer points of barbecuing, including the differences between dry rubs, pastes, marinades, and mops (i.e.,... read more


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