Smoke & Spice, Updated and Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue - Softcover

Praise for the previous edition of Smoke & Spice "When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice." - Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo "Cheryl and Bill Jamison--indefatigable investigators, talented cooks, and unswerving aficionados." - Rick Bayless, author of Mexico One Plate at A Time "I know, from experience, that their food tastes exuberant." - Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets "It's impossible to thumb through Smoke & Spice without salivating and dreaming about 'cue. This edition will have a permanent place on my bookshelf, both at home and at work." - Danny Meyer, co-owner of Blue Smoke and Union Square Caf "Smoke & Spice is a real ode to barbecue. It's a great addition to any barbecue lover's bookshelf!" - Al Roker, author of Al Roker's Big Bad Book of Barbecue and "Today Show" weatherman