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Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue Paperback - 2004
by Cheryl Jamison; Bill Jamison
Summary
Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savors the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amptly demonstrate how creative and delicious smoke cooking can be. Cheryl and Bill Jamison are the pioneers of teaching home cooks how to prepare traditional American barbecue. In Sublime Smoke, the Jamisons expand the craft and refine the art by celebrating a world of ethnic and global influences and highlighting foods not typical of barbecue, such as chicken, fish, seafood, and vegetables. Sublime Smoke reveals both the versatility and the unbeatable goodness of smoke cooking.
Recipes include:
Double-Smoked Salsa
Guadeloupe Conch Fritters
Warm Smoked Trout and Greens
Tequila-Soused Beef Burritos
Mustard and Maple Ham
Pomegranate Lamb Chops
Jammin’ Jerk Chicken
Tasty Satay Tuna
Saffron and Ginger Sweet Potatoes
Veggie Heroes
Double-Smoked Salsa
Guadeloupe Conch Fritters
Warm Smoked Trout and Greens
Tequila-Soused Beef Burritos
Mustard and Maple Ham
Pomegranate Lamb Chops
Jammin’ Jerk Chicken
Tasty Satay Tuna
Saffron and Ginger Sweet Potatoes
Veggie Heroes
First line
The husky resonance of wood smoke adds depth and intensity to the flavor of almost any food.
Details
- Title Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue
- Author Cheryl Jamison; Bill Jamison
- Binding Paperback
- Edition Later Printing
- Pages 392
- Volumes 1
- Language ENG
- Publisher Harvard Common Press, Boston, Massachusetts, U.S.A.
- Date April 2004
- Illustrated Yes
- ISBN 9781558322929 / 1558322922
- Weight 1.48 lbs (0.67 kg)
- Dimensions 9.25 x 7.25 x 1 in (23.50 x 18.42 x 2.54 cm)
- Library of Congress Catalog Number 95048197
- Dewey Decimal Code 641.46
About the author
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