Order from a Major Online Bookstore
Ultimate Book Price Comparison Engine
Save Your Time And Money
| AnyBook4Less.com | Order from a Major Online Bookstore |
|
| Home | Store List | FAQ | Contact Us | | ||
| Ultimate Book Price Comparison Engine Save Your Time And Money |
||
 |
Title: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit by Cheryl Alters Jamison, Bill Jamison, Chris Schlesinger, Paul Hoffman ISBN: 1-55832-061-X Publisher: Harvard Common Pr Pub. Date: May, 1994 Format: Paperback Volumes: 1 List Price(USD): $17.95 |
Average Customer Rating: 4.69 (32 reviews)
Rating: 5
Summary: Only For True Q
Comment: If there's no smoke, it ain't Q! This is probably the only book you will ever need to become a backyard pitmaster. These folks know the difference between Q and grilling and aren't afraid to let you know what that difference is! It is true that they don't hold your hands through every step of every recipe, but then again, a true artist can't work with someone holding his hand! (This is not a "For Dummies" book) This cooking style demands much patience, practice, innovation and adaptation....but boy is it worth it! As in anything else, once you get the fundamentals down, nothing can stop you! SMOKE & SPICE serves as a wonderful reference book, containing several recipes for basic rubs, sauces, and mops, which are easily modified to suit your tastes. If you want to go with an authentic regional style, this book will explain how. It covers everything from Texas brisket to a North Carolina pig-pickin'. So if you are truly serious about good outdoors cooking, you need to get this book. If you're still stuck in the hamburger and hotdog phase, stick with Raichlen.
Rating: 5
Summary: If I could only own one book on BBQ, this would be the one
Comment: Smoke & Spice is a recipe book for traditional low temperature long duration barbecue. If you are looking for a book on gas or charcoal grilling, look elsewhere. If you are looking for a 'how to' book on smoking, look elsewhere also. If you are looking for a picture book, this isn't it. If you are looking for a compilation of every style of open fire cooking from around the world, or recipes with dozens of ingredients and complex processes, you would be well advised to look at one of Steven Raichlen's books, as he seems specialize in "everything including the kitchen sink" grilling books.
However, if you are looking for a book at covers the bases of traditional American barbecue, sauces and rubs, 'Smoke & Spice' is the book to have. Most of the recipes here are for smokers fired to temperatures ranging from 180-250 degrees, which is the traditional barbecue method. Having traveled extensively and sampled barbecue from the various regions with the traditional methods, rubs and sauces myself, it is clear that the authors are well acquainted with the various regional styles. Sauces and rubs are very faithful to the traditional regional recipes. The updated edition also offers a number of recipes for non-traditional barbecue and complimentary side dishes, both traditional and non-traditional.
While I have many other books on barbecue, recipes I've collected on my own and my own recipes I have developed, I have found that Smoke & Spice contains the recipes that I keep coming back to. Most of the rubs and sauces have no more than a half dozen ingredients, which is the case with most traditional recipes. The great flavor of traditional BBQ comes from long slow cooking over a smoldering smoky fire using ingredients that can be found in any store, and that is what is presented here. My copy of this book is spattered with sauce and is covered with notes, and that's the highest compliment I can pay to any cookbook.
Finally, to correct misinformation offered by another reviewer, the health risks in open fire cooking are from high temperature grilling, not low temperature smoking as addressed by this 'Smoke & Spice'. Grilling produces smoke from fat dripping on hot coals or metal that contains benzopyrene, a potent mutagen and carcinogen, which then sticks to the meat. Offset firebox smokers, water smokers and Kamado style ceramic cookers that cook at temperatures lower than 250 degrees and normally use drip pans do not burn meat drippings and thus do not pose the same health risks as gas and charcoal grills do.
Rating: 5
Summary: An Excellent Compilation of the Basics of BBQ
Comment: I have tried several of these recipes, usually with my own slight variations, and have found them all so far to be very good, honest, american-made good food. They fit my BBQ diet very well!! Very satisfied with the book, but we occasionally cut back the amounts on some of the "stronger" ingredients to suit our tastes. Call it "regional taste variation". Excellent BBQ guide, and plenty of good advice too, about types of pits or grills, woods, and much more. I wish they'd add my homemade hot sauce recipe....
 |
Title: Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas by Paul Kirk ISBN: 155832125X Publisher: Harvard Common Pr Pub. Date: December, 1997 List Price(USD): $11.95 |
 |
Title: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Cheryl Alters Jamison, Bill Jamison ISBN: 1558321071 Publisher: Harvard Common Pr Pub. Date: May, 1996 List Price(USD): $17.95 |
 |
Title: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling by Richard W. Langer ISBN: 0316513377 Publisher: Little Brown & Company Pub. Date: May, 2001 List Price(USD): $13.95 |
 |
Title: Ribstars Backyard Smoking & BBQ Cookbook by Richard W. McPeake ISBN: 0971801401 Publisher: Richard W. McPeake Pub. Date: 15 January, 2002 List Price(USD): $13.95 |
 |
Title: SMOKE IT! 100 Succulent Recipes to Revolutionize Your Cooking by Paul Kirk ISBN: 0762409975 Publisher: Running Press Pub. Date: 01 March, 2001 List Price(USD): $12.98 |
Thank you for visiting www.AnyBook4Less.com and enjoy your savings!
Copyright� 2001-2021 Send your comments
