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Title: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Cheryl Alters Jamison, Bill Jamison ISBN: 1-55832-292-2 Publisher: Harvard Common Press Pub. Date: 01 April, 2004 Format: Paperback Volumes: 1 List Price(USD): $16.95 |
Average Customer Rating: 4.2 (5 reviews)
Rating: 4
Summary: Outdoors cooking companion
Comment: This is the book I bought when I first bought a smoker several years ago and it has been very helpful. It serves the needs of the beginner or the more experienced outdoor cook. The recipes are pretty interesting and range from complex to quite simple, with an international flare. Although initially I bought the book to help me with smoking techniques and recipes I have found it extremely helpful as a "normal" cookbook. The sauces, pastes, dressings and marinade suggestions are easily transferred to traditional indoor cooking and I have done so as a result. The recipes also serve as a springboard for one's own creative ideas. Even if you don't have the time to follow the recipes it is fun to read them and imagine. Who knows it may even inspire you to smoke something outdoors! Recommended for all outdoor cooks who want to do something besides bbq on the grill.
Rating: 3
Summary: Feh
Comment: I had great hopes for this book, as I thought it would provide me with a range of interesting recipes to go with my already well-used smoker. Instead I found a mish-mash of recipes that, though they use the smoker, do not really put it to best use. While I'm sure the book will get used, it won't get nearly as much use as other books on my shelf.
Rating: 4
Summary: A wonderful source book!
Comment: A good friend gave me this book and got me started cooking again after years of eating out or peanut butter at home. Now, I've dropped off the deep end. I really never knew smoking was sooo easy. The authors provide all the basic information about smoking foods, then provide recipes for running (er, cooking) wild. Though the recipes are easy enough, the end products turn out wonderfully complex and immeasurably delightful. Any book that reccomends gin and brown sugar in the same recipe deserves your attention.
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Title: Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling by Richard Langer ISBN: 0316513377 Publisher: Little, Brown Pub. Date: May, 2001 List Price(USD): $13.95 |
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Title: SMOKE IT! 100 Succulent Recipes to Revolutionize Your Cooking by Paul Kirk ISBN: 0762409975 Publisher: Courage Books Pub. Date: 01 March, 2001 List Price(USD): $12.98 |
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Title: The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue Park, Ed Park ISBN: 0811701166 Publisher: Stackpole Books Pub. Date: 01 August, 1992 List Price(USD): $19.95 |
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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 |
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Title: Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh ISBN: 0811829618 Publisher: Chronicle Books Pub. Date: 01 April, 2002 List Price(USD): $18.95 |
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