Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue - Brossura

Jamison, Cheryl Alters; Jamison, Bill

Brossura

ISBN 10: 1558322620 ISBN 13: 9781558322622

Casa editrice: Harvard Common Pr, 2003

Riassunto

A new edition of the award-winning cookbook presents more than four hundred regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit, with one hundred all-new recipes, up-to-date product information, and tips on cooking techniques, including an aray of rubs, marinades, sauces, appetizers, side dishes, desserts, and drinks, along with the finest barbecue recipes. Simultaneous.

Su questo libro

L'autore:

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.

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.

Dalla quarta di copertina:

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

Su questa edizione

• Editore: Harvard Common Pr
• Data di pubblicazione: 2003
• ISBN 10: 1558322620
• ISBN 13: 9781558322622
• Rilegatura: Copertina flessibile
• Numero di pagine: 482