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Description edit
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 barbecue-- what... read more
Ridiculously Simplified Synopsis edit
Setting & Locations edit
- Texas
- Kansas City
- Memphis
- Kentucky
- North Carolina
- Owensboro
- Tennessee
- Arkansas
- Mississippi
- South Florida Citrus Sauce
- Georgia
- Dallas
- Alabama
- Caribbean
- Southwest
- Anaheim
- America
- Smoke-scented Salads
- South Carolina
- St. Louis
- California
- New York
- West Coast
- Mexico
- Louisiana
- Bbc1
- Virginia
First Sentence edit
REAL BARBECUE is bragging food.
Table of Contents edit
Preface to the Revised Edition
Introduction: A Passion, a Pastime, and a Party
I. Honest-to-Goodness Barbecue
1. The Secrets of Success
2. Fuels and Tools
3. Stovetop Smoking
II. Smoking Slow and Low
1. Spicing Up Your Life
2. Pork You Can Pull Apart
3. Bodacious Beef
4. Lean and Mean Meats
5. Fowl Play
6. Fishing for Compliments
7. Garden of Eatin'
8. Smoke-Scented Salads, Pastas, and Pizzas
9. While You Wait
III. Great Accomplishments from Indoors
1. Barbecue Sauces
2. Traditional Side Dishes and Breads
3. Side-Dish Salads and Relishes
4. Down-Home Desserts
5. Cool and Cheery Drinks
Acknowledgments
Index
Authors & Contributors edit
- Cheryl Alters Jamison (Author)
- Bill Jamison (Author)
Classification edit
- Library of Congress: TX840.B3.J36 2003
- Dewey: 641.5784
Subjects edit
Popular Tags
Links to Supplemental Material edit
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