- Taschenbuch: 496 Seiten
- Verlag: Harvard Common Pr; Auflage: Rev. (April 2003)
- Sprache: Englisch
- ISBN-10: 1558322620
- ISBN-13: 978-1558322622
- Größe und/oder Gewicht: 23,4 x 18,4 x 3,6 cm
- Durchschnittliche Kundenbewertung: 4.8 von 5 Sternen Alle Rezensionen anzeigen (13 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 227.748 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 87 in Englische Bücher > Kochen & Genießen > Besonderes Zubehör
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Smoke & Spice
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Produktbeschreibungen
Amazon.co.uk
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 favour 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
-- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
Amazon.com
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 -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.
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Format:Taschenbuch
This is absolutely the best barbecue book I have ever seen! Warning: This is NOT a cookbook. Of course it has recipes, lots of them. But more importantly to me, it explains *why* certain things are done the way they are, not just what to do. Any robot can add two tablespoons of brown sugar on command, I want to know why rubs do what they do, when to use a mop, how to modify a recipe for a water smoker vs. a log pit. This book does that and MORE. It's cliched to say if you only own one book, but it's true. This is the one.
Format:Taschenbuch
This is the real way to BBQ - smoke + time = delicous meals. Whether you have a full wood pit or just a electric water smoker (like me), this has fantastic rubs, sauces & techniques to impress even the most discerning BBQ critic. Every recipe I've tried has been excellent.
Format:Taschenbuch
If you want to do barbecue right, this is a good book to get started with. Don't waste your time with foo-foo barbecue books (or liquid smoke) do it right instead. The results are fantastic!
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Liquid Smoke
Doesn't mention how naturally smoking meats can be harmful. Use liquid smoke, it's safe.
Veröffentlicht am 14. März 2000 von Buster
Great BBQ book
I bought about 8 books so I could learn to make great BBQ. If you can only get one book, this is an excellent one. Lesen Sie weiter...
Veröffentlicht am 5. Dezember 1999 von Robb Spring
So far, so gooood!
Have tried a couple of the recipes and found each to be simple and delicious. The additional recipes for side dishes is a real plus. Lesen Sie weiter...
Am 28. August 1999 veröffentlicht
Excellent! read it cover to cover
It is a rare cookbook you read from front to back. Smoke and Spice had just as many anecdotes, tall tales, and history of "Q" as it does recipes. Lesen Sie weiter...
Veröffentlicht am 8. Februar 1999 von stockdoc@essex1.com
Chock Full O'Winners
I have been covered-grill Bar-B-Qing for years and have not found a higher percentage of truly outstanding recipes in any book before or since (including the authors' last book). Lesen Sie weiter...
Veröffentlicht am 10. Dezember 1998 von Professor Jim
Best smoke and slow cooking book that I've found.
"SMOKE & SPICE" does a great job for the beginner up to a pro like myself. Like any good cookbook, please follow the instructions exactly as given for best results. Lesen Sie weiter...
Am 29. September 1998 veröffentlicht
Excellent! A Reference work on BBQ!!! Must Have!!!
This book is incredible! It takes a novice from what is grilling/smoking/BBQ? all the way up to the esoteric-What type of smokers/woods/rubs do I use or prefer? Lesen Sie weiter...
Veröffentlicht am 18. Mai 1998 von Edward Saunders Jr.
BEST BBQ BOOK ON THE MARKET TODAY..MY BIBLE
THE IS THE BEST BOOK ON THE MARKET TODAY TO GIVE THE NOVICE BACKYARD GRILLER GOOD DETAILED INFORMATION AND INSTRUCTIONS IN THE ART OF BBQ.. Lesen Sie weiter...
Am 1. Mai 1998 veröffentlicht
Excellent
This is by far the best cookbook I've read on smoking. It is full of receipes for rubs and sausces and how to smoke just about any type of meat.
Veröffentlicht am 21. November 1997 von Jim Jones (mtber@cei.net)
An All Round Great Book for Novice to Pro
I belong to a 10 year old Gourmet Club (Blazing Saddles) with a name like that, you know we're into barbequeing and not the traditional way - from appetizers, drinks, main course... Lesen Sie weiter...
Veröffentlicht am 15. Oktober 1997 von lynchwf@corning.com
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