Cheryl Alters Jamison

Bill Jamison

Chris Schlesinger

Heavy Paperback (2 to 4 lbs)

Cooking with Smoke the Real Way to Barbecue on Your Charcoal Grill, Water Smoker, or Wood Burning Pit

Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit.

Smoke and Spice

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Steven Raichlen

Paperback (1 to 2 lbs)

Offers more than two hundred recipes from a wide range of barbecue flavoring techniques, including rubs and spice mixes, marinades, spice pastes, sauces, salsas, bastes, butters, chutneys, and relishes.

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

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Bold New Flavors Inspired by the Old Art of Barbecue

In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke and Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations.

Sublime Smoke

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425 Fiery Recipes from All Across America

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

BBQ USA

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