Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

Description

Lighten up with fresh, flavorful dishes infused with all the smoky succulence of barbecue! For everyone who savours the husky resonance and deep flavors of wood-smoked barbecue, Sublime Smoke features more than 200 recipes that amply 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

Authors of fifteen cookbook 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 Jamison's are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamison's "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.