Sublime Smoke, Large Print Edition by Cheryl Jamison and Bill Jamison

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Notes about Recipes in this book

  • 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 1458780767
  • ISBN 13 9781458780768
  • Published Jul 09 2010
  • Format Paperback
  • Page Count 603
  • Language English
  • Edition Large Print 16 pt
  • Countries Canada
  • Publisher ReadHowYouWant.com Ltd
  • Imprint ReadHowYouWant.com Ltd

Publishers Text

No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in Sublime Smoke, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes that incorporate an imaginative variety of ingredients and seasonings and that celebrate a world of ethnic and global influences. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.

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