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

~ Cheryl Jamison (Author) "The husky resonance of wood smoke adds depth and intensity to the flavor of almost any food..." (more)
Key Phrases: appropriate cooking temperature, small grill rack, skinless individual chicken breasts, Technique Tip, Serving Suggestion, New Mexican (more...)

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 the Hardcover edition.

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 the Hardcover edition.

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Product Details

• Paperback: 400 pages
• Publisher: Harvard Common Press (April 2004)
• Language: English
• ISBN-10: 1558322922
• ISBN-13: 978-1558322929
• Product Dimensions: 8.9 x 7.2 x 1.1 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #239,431 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Simply a wonderful book!, August 6, 1997

By A Customer

This review is from: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue (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

8 of 9 people found the following review helpful:

3.0 out of 5 stars Feh, May 29, 2000

By	Wonton Excess (Washington, DC) - See all my reviews

This review is from: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue (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.

6 of 7 people found the following review helpful:

4.0 out of 5 stars Outdoors cooking companion, November 27, 2001

By	Enrique Torres "Rico" (San Diegotitlan, Califas) - See all my reviews (TOP 500 REVIEWER)

This review is from: Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue (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.