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

Sublime Smoke

Bold New Flavors Inspired by the Old Art of Barbecue

Paperback Published: 25th February 2004
ISBN: 9781558322929
Number Of Pages: 400

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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

Thanksp. vii
A Bite of What's Cookingp. 1
A Guide to Home Smoking Equipmentp. 5
Planning and Preparing a Smoked Mealp. 19
Apt Appetizers and Finger Foodsp. 27
Smoke-Seasoned Soupsp. 69
Salads with a Scent of Smokep. 109
Beefy Passionsp. 141
The Many Pleasures of Porkp. 169
The Subtleties of Lamb, Veal, and Venisonp. 203
Uncommonly Good Poultryp. 233
A Fresh Take on Fish and Shellfishp. 277
Vegging Outp. 315
Smoky Pastas, Beans, Rice, and Other Grainsp. 349
Indexp. 386
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781558322929
ISBN-10: 1558322922
Audience: General
Format: Paperback
Language: English
Number Of Pages: 400
Published: 25th February 2004
Publisher: Harvard Common Press,U.S.
Country of Publication: US
Dimensions (cm): 22.86 x 17.78  x 2.54
Weight (kg): 0.77

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