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 and charm.
Publisher: Harvard Common Press,U.S.
Number of pages: 560
Weight: 1406 g
Dimensions: 229 x 203 x 32 mm
Edition: Special Edition
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 Caf "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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