Sublime Smoke

by Cheryl Alters Jamison and Bill Jamison

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1558321071
• ISBN13: 9781558321076
• Release Date: April 1996
• Publisher: Harvard Common Press
• Length: 392 Pages
• Weight: 0.60 lbs.
• Dimensions: 1.3" x 7.3" x 9.1"

Customer Reviews

Wonderful Reference

This is a great reference book. It was shipped very fast. I was extremely pleased with my purchase and the transaction.

Excellent book on smoking food and recipes

The authors of this book really know what they are talking about. The recipes are delicious, and the cooking times and temperatures are right on target.

Outdoors cooking companion

This is the book I bought when I first bought a smoker several years ago and it has been very helpful. It serves the needs of the beginner or the more experienced outdoor cook. The recipes are pretty interesting and range from complex to quite simple, with an international flare. Although initially I bought the book to help me with smoking techniques and recipes I have found it extremely helpful as a "normal" cookbook. The sauces, pastes, dressings and marinade suggestions are easily transferred to traditional indoor cooking and I have done so as a result. The recipes also serve as a springboard for one's own creative ideas. Even if you don't have the time to follow the recipes it is fun to read them and imagine. Who knows it may even inspire you to smoke something outdoors! Recommended for all outdoor cooks who want to do something besides bbq on the grill.

A wonderful source book!

A good friend gave me this book and got me started cooking again after years of eating out or peanut butter at home. Now, I've dropped off the deep end. I really never knew smoking was sooo easy. The authors provide all the basic information about smoking foods, then provide recipes for running (er, cooking) wild. Though the recipes are easy enough, the end products turn out wonderfully complex and immeasurably delightful. Any book that reccomends gin and brown sugar in the same recipe deserves your attention.

Simply a wonderful book!

Perhaps the best tesaiment to this book is that people in my office have ordered three of them since I brought it in for someone to see. The authors give you an excellent overview of how to use the various types of commercial smokers available on the market. They also provide a convincing explanation of the value of rubs and of course provide many good rub recipes. Since I bought this book, I won't eat anybody's barbeque except mine