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Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue - Softcover

Jamison, Cheryl Alters; Jamison, Bill

 
9781558322622: Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue
Softcover
ISBN 10: 1558322620 ISBN 13: 9781558322622
Verlag: Harvard Common Press, 2003

Inhaltsangabe

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 ‘Q.

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Über die Autorin bzw. den Autor

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

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PRAISE for 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
Stimulating the Jamisons don t just cook these dishes; they know everything about them. New York Times Book Review
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
Bill and Cheryl Jamison, masters of the art of outdoor cooking. - William Rice, food and wine columnist for the Chicago Tribune and author of The Steak Lover s Cookbook
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 Café
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

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Verlag
Harvard Common Press
Erscheinungsdatum
2003
Sprache
Englisch
ISBN 10 
1558322620
ISBN 13 
9781558322622
Einband
Taschenbuch
Anzahl der Seiten
496
Kontakt zum Hersteller
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Verantwortliche Person
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