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 1558322922
  • ISBN 13 9781558322929
  • Linked ISBNs
  • Published Mar 15 2004
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

For the rookie who has just gotten passionate about backyard (or stovetop) cooking, for the seasoned veteran, whose repertoire is ready for new ideas, for everyone who savors the husky resonance and deep, subtle taste of wood-smoked barbecue, for anyone who knows that the flavor of smoke is sublime, here are over 200 recipes that amply prove how creative and downright delicious smoke cooking can be. In their pioneering Smoke and Spice, Cheryl and Bill Jamison showed owners of home smokers-and grills adapted for smoking-how to cook traditional American barbecue. Now, in Sublime Smoke, the Jamisons take smoke cooking into new territory, with entirely delectable results. They celebrate a world of ethnic and global influences, and they focus on foods- leaner cuts of meat, as well as chicken, fish , seafood, and a host of vegetables-not typical of old-style barbecue. With dozens of useful technique tips, this is a book that reveals smoke cooking to be easy to master, surprisingly versatile, and unbeatably good.

Cheryl Alters Jamison and Bill Jamison are considered the preeminent experts on smoke-cooked barbecue, one of the hottest trends in American cooking. Their previous cookbooks include James Beard Book Award-winners Smoke and Spice and The Border Cookbook, as well as Texas Home Cooking and The Rancho de Chimay Cookbook.



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