On 6/27/2013 8:12 AM, Does it really matter? wrote:
> On 6/23/2013 11:02 AM, casa bona wrote:
>> Now here's another worthy addition to the seasoned chef's bookshelf, and
>> a James Beard award winner too...
>>
>> Don't go apoplectic on me again Marty, there's even more good stuff to
>> come!
>>
>> http://www.amazon.com/Smoke-Spice-Co...dp_kinw_strp_1
>>
>>
>>
>> Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
>>
>> Cheryl Alters Jamison (Author), Bill Jamison (Author)
>> 4.5 out of 5 stars See all reviews (187 customer reviews)
>>
>> 56 new from $10.61 63 used from $3.38
>>
>> Amazon.com Review
>> Barbecue is not about grilling food fast over high heat. That's
>> something else, delicious in its own right, but something else entirely.
>> Barbecue is about marginal cuts of meat (for the most part), about
>> smoke, about fires burning so low and slow you hardly ever see the
>> flicker of a flame. Barbecue is about succulent pork ribs as dark as sin
>> just falling off the bone and dripping with glorious sweet pork
>> godliness. Or enjoying the effects that 12 to 18 hours of smoking has on
>> beef brisket.
>>
>> The trick is, how do you do it? How do you master a cooking technique
>> all but ignored in favor of fast and hot? The answer lies in Smoke &
>> Spice. Authors Jamison and Jamison provide all the information you're
>> ever going to need to run a real barbecue. Tips and techniques abound on
>> every page--accompanied with countless recipes that stretch the barbecue
>> imagination. And seeing that one cannot live on barbecue alone (though
>> that's a challenge well worth considering) there are just as many
>> recipes included for all the good food that accompanies barbecue--from
>> Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to
>> Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes
>> makes your mouth water, this is the primer for you! --Schuyler Ingle
>> From Publishers Weekly
>> Nine years and a half million copies after its first edition, this handy
>> resource for barbecue done the right way returns in an expanded volume.
>> The Jamisons have added an extra 100 recipes as well as 20 new recipe
>> variations. Classics like a Humble Hot Dog, which demands a bun of
>> "squishy white bread," and Cajun County Ribs sopped in cider vinegar and
>> Worcestershire share the pages with Jerked Salmon done Jamaican style in
>> a sauce of tamarind, honey and ginger. Sometimes worlds collide as with
>> Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and
>> molasses and served as a kebob. Given the proper amount of smoke and
>> time, even the lowliest of meats find dignity, as with the Triple Play
>> Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and
>> smoked for two hours; the sauce caramelizes, making for a sticky-sweet
>> sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but
>> it turns out to be merely a mix of chicken, beef and lamb, forgoing the
>> possum and squirrel that sometimes turn up in the stew. The authors end
>> the book with a selection of chilly desserts, such as Peach Melba Ice
>> Cream, and cool drinks like Cold Buttered Rum.
>> Copyright 2003 Reed Business Information, Inc.
>
> You got an off button there Sparky? Spamming for Amazon. Really?
>

I suspect Barnes & Noble has it also.

You have a problem with reviews of a respected and useful cooking resource?

Why?