Smoke and SpiceCooking with Smoke, the Real Way to Barbecue
With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q.
Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses- Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover-to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker,and atmospheric shots.
With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Authors of many cookbooks and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation’s most-lauded culinary professionals, with honors that include three James Beard Foundation Awards in six years.
Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking,” and the The Christian Science Monitor has declared, “Like a film with Anthony Hopkins, it’s hard to go wrong with a cookbook from Cheryl Alters Jamison and Bill Jamison.” The New York Times Book Review hailed their work as: “Stimulating… The Jamisons don’t just cook these dishes; they know everything about them.”
When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market’s five Texas locations. Before being lured into a culinary career, Bill was a history professor, a lecturer for the National Humanities Series, the Southwest regional director for the National Endowment for the Arts, and a management consultant for British Airways.
Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. For two decades, Bill and his wife have lived just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Cheryl grew up in rural Illinois, where ‘barbecue’ was a Sloppy Joe, so she had some catching up to do. For two decades, Cheryl and her husband have lived just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
For more information, please visit the Jamison’s website at cookingwiththejamisons.com
“When the Jamison’s light their fires, mouths all around America will be salivating for smoke, spice & everything nice.”
—Bobby Flay, chef/owner Mesa Grill and Bolo and author of Bobby Flay Cooks American
“Barbecue is a brilliant American language with at least 400 distinctive dialects. The proponents of each one insist that theirs is the only one worth listening to, and sometimes, the arguing, rather than the tasting, becomes the sport. By updating their classic barbecue tome, Smoke & Spice, Cheryl and Bill Jamison season the subject of smoke with clarifying light rather than vituperative heat. They’re not interested in fanning the flames of who’s right or wrong: they just want to share recipes that taste good. It’s impossible to thumb through the book 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 Café in New York City
“Smoke & Spice is a real ode to real barbecue. It’s a great addition to any barbecue lover’s bookshelf!”
—Al Roker, Today show reporter, author of Al Roker’s Big Bad Book of Barbecue
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