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

In this revised and updated edition of Smoke & Spice—the James Beard Cookbook Award winner that has sold more than a million copies—outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore.

It’s time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue.

Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues.

The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. You will enjoy: • Double-Crusted Baby Backs with Fennel and Coriander • Dallas Dandy Brisket • Espresso-Rubbed Beef Medallions • Garlic-Scented Sirloin • Chicken-Wrapped Apple Sausage • Tea-Smoked Duck • Smoked Snapper Tostadas with Sangrita Sauce • Smoked Mussels with Dill Mayonnaise • Vidalias ‘n’ Georgia BBQ Sauce • Prosciutto-Wrapped Peaches • Deep-Dish Smoked Mozzarella Pizza • Wonderful Watermelon Pickles • Chipotle Cherry Cobbler Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.

© 2014 Harvard Common Press (buku elektronik ): 9781558328372

Tanggal rilis

buku elektronik : 13 Mei 2014