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