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


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Frequently Bought Together

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue + Smoke & Spice - Revised Edition: Cooking With Smoke, the Real Way to Barbecue (Non) + Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
Price for all three: $37.17

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Product Details

  • Paperback: 400 pages
  • Publisher: Harvard Common Press (February 25, 2004)
  • Language: English
  • ISBN-10: 1558322922
  • ISBN-13: 978-1558322929
  • Product Dimensions: 9.2 x 7.2 x 1.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #924,922 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips for buying and using the equipment, and for more than 200 classic recipes from a variety of traditions?including Mediterranean, Caribbean, Japanese and Mexican?adapted to the demands and strengths of smokers. Dishes range from soups (Crawfish and Andouille Chowder) to nuts (Linguine with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppine, or a simpler Lemon-Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chilis) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Summer is upon us, and there's something for everyone in the latest crop of books on outdoor cooking. Butel, the author of several popular books on Southwestern food, also runs a cooking school in Albuquerque. She starts with a good introduction to grilling and smoking, with information on rotisserie cooking as well. Her recipes, from Appetizers to Quick Smoking to Desserts from the Grill, are appealing and fairly sophisticated. Readers expecting typical Southwestern cooking, however, will be surprised to find Bayou Gumbo, Hot Tuna Teriyaki with Sushi Rice, and other ethnic and "fusion" dishes. In any case, there are lots of good and imaginative recipes here. For most collections. The Jamisons, who covered classic barbecue in Smoke & Spice (LJ 4/15/94), are back with a more contemporary approach, creating an array of delicious dishes from Southwest Shrimp and Corn Nuggets to Salmon with Summer Herbs. They stop short of smoking desserts, but they do offer menu suggestions for each of their tempting recipes. Recommended for most collections. The old school of barbecuing is represented by Venable and Willingham. Venable offers Rick's Hot Wings, Down and Dirty Ribs, Kansas City Steaks with Red Wine, and other recipes in that vein; most are short and simple. Willingham, who has won awards at barbecue competitions all over the country, includes many recipes from other barbecues as well as his own recipes. There are recipes for both grilled and barbecued meats and fish, along with appetizers, side dishes, and barbecue sauces, rubs, marinades, et al., presented with lots of folksy humor. Spieler's contribution is a beautifully photographed collection of mouthwatering dishes, but it's not exactly classic barbecue: Thai-Style Shrimp, Provencal Fish in Grape Leaves, and Yucatan Turkey. (Almost all the recipes are for grilled dishes rather than true barbecue.) Buy this for its eclectic assortment of internationally inspired summery recipes, not as the basic introduction to outdoor cooking that its title might suggest.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By A Customer on August 5, 1997
Format: Paperback
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
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11 of 13 people found the following review helpful By Wonton Excess on May 29, 2000
Format: Hardcover
I had great hopes for this book, as I thought it would provide me with a range of interesting recipes to go with my already well-used smoker. Instead I found a mish-mash of recipes that, though they use the smoker, do not really put it to best use. While I'm sure the book will get used, it won't get nearly as much use as other books on my shelf.
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8 of 9 people found the following review helpful By Enrique Torres VINE VOICE on November 27, 2001
Format: Paperback
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.
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6 of 7 people found the following review helpful By rterrell@jriggs.com on July 28, 1998
Format: Paperback
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.
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6 of 7 people found the following review helpful By Edward Saunders Jr. on May 18, 1998
Format: Paperback
By now, I would tell people that from my large slection of cookbooks, my BBQ books are my pride and joy... At the CORE of my collection are the Jamison & Jamison books!!!! From Rubs to woods to sauces to recipes to types of grills, it is ALL covered!!! Please get this and their other books as well!!! You will look, talk, and best of all COOK like an expert before long! Happy BBQ'ing!!! ed saunders
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2 of 2 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on September 6, 2008
Format: Paperback
I love my smoker, and a few years after buying it we're still using it regularly. Soon after buying the hardware, I picked up a copy of the Jamison's Smoke & Spice, and it quickly became my primary resource. Absolutely awesome. So I hurried out to buy Sublime Smoke, too, and... not so much.

This cookbook is good, don't get me wrong. It's just not awesome.

If you have a smoker, the original Smoke & Spice is a must because it has all the Expected Things: how to smoke a brisket, trout with lemon, pork or beef ribs (I have a batch of pork ribs doing their overnight dry rub right now), with lots of variations. Those are the recipes you'll want to get comfortable with, and I never had the Jamisons steer me wrong. (On any of their cookbooks, in fact; their breakfast cookbook was among my first Amazon reviews, and I still adore that cookbook.)

Sublime Smoke is more about cooking with smoked foods than it is about smoking, per se. Each of these 200+ recipes expects that you'll smoke something, but it might or might not be the star of the show. And it might not be recognizable as "barbecue." That's fine -- but it probably isn't the way that a new smoker owner wants to explore what she can do with it.

That's not to say I don't like the recipes, because I do. Their Thai sirloin salad was just perfect for a hot summer day when I wanted something both healthy and hearty. And I'll probably get around to making their trout hash one of these days. (The salmon hash from their breakfast book is so wonderful that I'd make any hash they suggest.
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