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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue | 
 enlarge | Authors: Cheryl Alters Jamison, Bill Jamison
Publisher: Harvard Common Press
Category: Book
List Price: $16.95
Buy New: $10.02
You Save: $6.93 (41%)
New (32) Used (16) from $9.41
Rating:  73 reviews
Sales Rank: 3859
Media: Paperback
Edition: Revised
Number Of Items: 1
Pages: 528
Shipping Weight (lbs): 1.9
Dimensions (in): 9 x 7.2 x 1.5
ISBN: 1558322620
Dewey Decimal Number: 641.5784
EAN: 9781558322622
ASIN: 1558322620
Publication Date: April 2003
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Amazon.com Review
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
Product Description
Smoke & Spice, the best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, has been completely revised and updated to include 400 recipes. Culinary experts Cheryl and Bill Jamison use their barbecue savvy to show that smoke-cooked barbecuewhat many believe to be "real" barbecue and the province of pitmasters and Southern barbecue jointscan be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue. The book also features information on equipment and techniques, as well as recipes for a variety of rubs, mops, marinades, sauces, appetizers, sides, desserts, and drinks.
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| Customer Reviews: Read 68 more reviews...
 Smoke and Spice recipe book January 6, 2009
This recipe book is full of interesting recipes, comprehensive from dinner through dessert, and because I recently purchased my husband his first smoker, it will, no doubt, come in handy. He's already using some of the recipes, and to great success.
Smoke and Spice is nice December 31, 2008
Great book for someone starting out in the smoking game or some fresh ideas for the salty pit master. I had never smoked anything before I bought Smoke and Spice and I turned out a perfect brisket on the first attempt. The Jamisons know their que. Buy the book you won't regret it.
Great recipes, but you still need to work December 28, 2008
I love this book. I've used one of the rubs for jerky to send to my brother and his team in Iraq. Too hot..., but is there more?, was the first reaction.
Second reaction was, 'when is she sending more?', after the jerky ran out.
First time in 15 years of sending care packages, ever got a thank you.
Another reviewer said it best, this book isn't going to teach you how to smoke. That says it all.
You are buying the book for the recipes. Yes it does give you descriptions of smokers you should buy, but good smoking is a thing you learn and pass on to your children. It's not a fast thing; smoking a turkey properly could take 12 hours. Yes; it's not unheard of in TX to get up at midnight to put on the brisket for a 5pm dinner.
Buy the book for the recipes, learn what spices you like and then experiment.
My only regret is I didn't buy another copy when it was still available in hardback. It's been on my brother's wish list for years.
 Shipping Container December 18, 2008
The book was recommended by a friend, I love the book. But it was shipped in a cardboard envelope that fell apart because of the rain that day. The book was not wrapped in anything so it was slightly water damaged. I would recommend sealing the book in plastic to prevent any damage to the book if the container falls apart.
 More of a recipe book than a guide November 14, 2008
1 out of 1 found this review helpful
I've had this book for a few years now so I have had a chance to follow its recommendations and make many of the recipes in it. I'd give the book a below average score because you will really not learn much about smoking. They don't discuss the myriad of ways one can cook ribs and BBQ and there's an assumption everyone knows how to smoke. As for the recipes, they are average at best. Some are decent and some are absolutely horrible. You're taking a huge chance if you're making some of the recipes for the first time w/ guests coming over. If you doubt my review, just try and make the Golden Mustard Barbecue Sauce recipe on page 350. It's the worst smell that will ever emanate from your kitchen and the taste is HORRIBLE. Just try it and let me know how they ever published such a recipe. My only conclusion is that they never really made it and that probably goes for some other recipes. I've gotten better rib and sauce recipes out of every day cooking magazines. You'll learn more about smoking from free web sites than from this book. It's a nice title though.
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