Smoke & Spice, Updated And Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue by Cheryl JamisonSmoke & Spice, Updated And Expanded 3rd Edition: Cooking With Smoke, the Real Way to Barbecue by Cheryl Jamison

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

byCheryl Jamison, Bill Jamison

Paperback | May 1, 2014

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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.
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 h...
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Title:Smoke & Spice, Updated And Expanded 3rd Edition: Cooking With Smoke, the Real Way to BarbecueFormat:PaperbackDimensions:560 pages, 9 × 8 × 1.25 inPublished:May 1, 2014Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:155832836X

ISBN - 13:9781558328365

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Reviews

Rated 4 out of 5 by from Can't go wrong with this book This is a classic guide to BBQ/Smoking - we did the ribs and it was amazing.
Date published: 2017-05-05

Editorial Reviews

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 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