Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue by Bill Jamison and Cheryl Alters Jamison

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  • Provençal lamb chops with herbed white beans

    • chawkins on July 20, 2018

      Simple, easy and quite good. The beans were done in about two hours, no presoaking required. Other than the grilling and the chopping of the onion, garlic and a few herbs, there were no other hands-on work involved.

  • Pomegranate lamb chops

    • chawkins on July 11, 2014

      Quite good. Smoky, sweet and tart, all paired well with the richness of the lamb.

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  • ISBN 10 1558321063
  • ISBN 13 9781558321069
  • Published Jun 01 1996
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

For the beginner who has just got passionate about backyard (or stovetop) smoking, for the seasoned veteran whose repertoire is ready for new ideas, for everyone who savours the husky resonance and deep, subtle taste of a wood-smoked barbecue, for anyone who knows that the flavour of smoke is sublime. In the 200-plus recipes featured here, the subtle taste of smoke deepens and enlivens a wealth of soups, salads, pastas, and bean and rice dishes. The Jamisons season some old-style barbecue meats in novel ways, but their focus is on leaner, more tender meats, as well as chicken, shellfish, fish and all kinds of vegetables.

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