Smoke & Spice
Cooking With Smoke, the Real Way to BarbecueBook - 2014
Smoke & Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for BBQ.
Publisher: Boston, Massachusetts : The Harvard Common Press, 
Edition: Revised edition.
Branch Call Number: 641.616 JAM
Characteristics: x, 502 pages : color illustrations ; 23 cm
Alternative Title: Smoke and spice