| 9781558328457 |
| (pbk.)(acid-free |
| paper) |
| 1558328459 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... Library 21c | Book | 641.76 JAMI | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Bill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease.
The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both.
Seventy of the recipes are for smoke-cooked BBQ; 55 are for grilling; and the remaining 100 are for either one - with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate.
Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments - which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises.
Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer.
Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.
Author Notes
Bill Jamison was born in Oklahoma City, Oklahoma in 1942. He served in the U.S. Coast Guard Reserve, received an undergraduate degree from the University of North Texas, and a graduate degree in American history from the University of Kansas. He worked as a professor at Southwest Texas State University in San Marcos and for the Texas Arts Commission and the Oklahoma Council on the Arts and Humanities. In 1977, he became a regional representative for the National Endowment for the Arts, then director of the Western States Arts Foundation in Santa Fe. He finally decided to become a travel and food writer.
He wrote more than 20 travel books and cookbooks, most of them with his wife, Cheryl Alters Jamison. Their works included 100 Grill Recipes You Can't Live Without, The Big Book of Outdoor Cooking and Entertaining, Born to Grill, Smoke and Spice, and The Barbecue Lover's Big Book of BBQ Sauces. They also won four James Beard Foundation awards for culinary writing. He died of complications from cancer on March 24, 2015 at the age of 73.
(Bowker Author Biography)
Reviews (2)
Publisher's Weekly Review
The Jamisons, powerhouse authors of seven collections on grilling and barbecue, take a deconstructive turn here, advising how to create a Thai-style white-hot peppercorn rub, a Peruvian marinade, and 223 more sauces, mops, rubs, and other condiments, but stopping short of providing actual grilling instructions once the spice has been applied. The essential principle of this work is nicely spelled out in the introduction: "A concoction that works great on a pork dish won't necessarily taste equally right on a hamburger, chicken breast, or ear of corn." Thus, the chapters are arranged by what is being sauced, rather than what type of sauce is being built. Pork, beef, poultry, fish, game, vegetable, and fruit are the substrates, each receiving its own appropriate spectrum of flavorings. Among the diverse sauce offerings for pork are pomegranate cream, rye whiskey and maple, and ginger-tangerine. Toppings for veggies include a smoky sweet paprika rub, spicy hummus sauce, and blood orange mayonnaise. The authors also toss in over 50 "spicing tips," with suggestions ranging from the proper wood to use when smoking fish to which outdoor cooking tools one should always have on hand. (Apr.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
The increased availability of spices and flavoring ingredients inspired Santa Fe-based barbecue masters Cheryl and Bill Jamison (Smoke & Spice) to develop this sauce cookbook, which covers dry rubs, marinades, bastes, mops, and more. They've grouped 225 recipes (e.g., buttery Cabernet baste, Peruvian marinade, Thai-style white-hot peppercorn rub, tangy dulce de leche) into chapters named for main ingredient pairings (e.g., "Beefing up Beef and Bison," "Singular Seasonings for Fish and Shellfish," "Vegetable Love"), making it easy for readers to vary their favorite grilled, smoked, and barbecued foods. Some recipes can be mixed and used immediately, while others will need to mingle or marinate for up to several hours. VERDICT The Jamisons' latest provides straightforward instruction on how to effortlessly enliven your outdoor cooking. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Putting The Spice Into Life | p. 1 |
| Impeccable Pork | p. 7 |
| Beefing Up Beef and Bison | p. 69 |
| Fabulous Flavorings for Chicken, Turkey, Game Birds, and Other Poultry | p. 115 |
| Singular Seasonings for Fish and Shellfish | p. 169 |
| Spicing Up Lamb, Goat, Venison, Veal, and Rabbit | p. 205 |
| Vegetable Love | p. 245 |
| Luscious Fruit | p. 263 |
| Acknowledgments | p. 278 |
| Measurement Equivalents | p. 279 |
| Index | p. 280 |
