
Sublime Smoke
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Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Content
- Title Page
- Table of Contents
- Dedication
- Copyright
- Thanks
- A BITE OF WHAT'S COOKING
- A GUIDE TO HOME SMOKING EQUIPMENT
- PLANNING AND PREPARING A SMOKED MEAL
- APT APPETIZERS AND FINGER FOODS
- Plum-Delicious Pot Stickers
- Turkey-Chutney Triangles
- Guadeloupe Conch Fritters
- Southwest Shrimp and Corn Nuggets
- Sizzling Catfish Egg Rolls
- Sassy Spring Rolls
- Saffron-Scented Meatball Skewers
- Pepperoni and Mozzarella Skewers
- Confetti-Filled Ham Spirals
- Chinese New Year Dumplings
- Dutch Cheese
- Veggie Quesadillas
- Cheddar-Olive Morsels
- Buttoned-Up Mushrooms
- Portobellos on Cornbread Toasts
- Crostini Rosso
- Cape Cod Clam Dip
- Deli Delight Spread
- Layered Turkey, Avocado, and Black Bean Dip
- Pepper-and-Pomegranate Dip
- Double-Smoked Salsa
- Salsa Verde
- Smokin' Tropical Sambal
- Mediterranean Olive Relish
- Pj's Perfumed Nuts
- Blazing Pistachios
- Nutty Dates
- SMOKE-SEASONED SOUPS
- Liquid Salmon Mousse
- Seafood Soup with Smoky Rouille
- Spanish Fish Caldo
- Green Chile Shrimp in Coconut Milk
- Crawfish and Andouille Chowder
- Lobster Callaloo
- Asian Noodle Soup
- Chicken and Dumplings Chowder
- Green Chile-Chicken Soup
- Hot and Sour Duck Soup
- Potent Potée
- Tarragon Tomato Soup
- Gazpacho
- Red Pepper and White Bean Soup
- Curried Winter Squash Soup
- Creamy Corn and Sausage Soup
- Southwest Sage and Garlic Soup
- Wild Mushroom Soup
- Sherry Onion Cream
- Chilled Leek and Potato Potage
- African Peanut Soup
- SALADS WITH A SCENT OF SMOKE
- Marrakesh Bell Pepper Salad
- Sicilian Succor
- Smashed Potato Salad
- Warm Potato Salad
- Caribbean Sweet Potato Salad
- Country Corn Relish
- Caponata Alfresco
- Marinated Portobello Mushrooms
- Warm Pear Salad with Smoked Garlic Vinaigrette
- Fruited Chicken Salad
- Donna's Turkey Delight
- Chilled Cumberland Duck
- Pacific Rim Shrimp Salad
- Serrano Shrimp Salad
- Vietnamese Scallops
- Warm Smoked Trout and Greens
- Tuna Salad Provençal
- Cold Fish and Cucumber Salad
- Thai Sirloin Salad
- BEEFY PASSIONS
- Devilish Diane
- Tamarind Tenderloin
- Chimichurri Sirloin
- Cherry Teriyaki Kebobs
- Three-Pepper Steak in Zinfandel Sauce
- Old English Spiced Brisket
- Chipotle-Honey Flank Steak
- London Broil Skewers
- Sausage-Stuffed Steak
- Korean Short Ribs
- Carne Maya
- Uncommon Carbonnade
- Barbecued Beef Bourguignon
- Tequila-Soused Beef Burritos
- Reuben Redux Sandwiches
- Sunday Burgers
- THE MANY PLEASURES OF PORK
- Tropical Tenderloins
- Pork Sopes
- Peachy Pork Pinwheel
- Vindaloo Loin
- Black Forest Roast Loin
- Cider-Soaked Pork Kebobs
- Puerto Rican Bitter Orange Butt
- Mustard and Maple Ham
- Carnival Ham Loaf
- Berry Fine Baby Back Ribs
- Caramel-Ginger Baby Backs
- Oktoberfest Stuffed Pork Chops
- Korean-Style Chops
- Pear-Perked Chops
- Sausage and Sweet Potato Stew
- Rum-Laced Butifarras
- Sausage and Potato Cakes with Applesauce
- Tinga Tortas
- THE SUBTLETIES OF LAMB, VEAL, AND VENISON
- Provençal Lamb Chops with Herbed White Beans
- Pomegranate Lamb Chops
- Lemon-Garlic Leg of Lamb
- King's Crown Lamb Roast
- Sierra Sirloin with Jalapeño-Lime Jam
- Cumin and Curry Lamb Shoulder
- Minted Lamb Ribs
- Seva's Savory Shanks
- Smoked Lamb and Sauce Verde on Sourdough
- Cherry Cumberland Veal Chops
- Brandy-Butter Veal Roast
- Veal Meatballs in Sage Cream
- Cranberry Venison Backstrap
- Spice-Rubbed Venison Scaloppine
- Fajitas-Style Venison
- Peppered Venison Paté
- UNCOMMONLY GOOD POULTRY
- Jammin' Jerk Chicken
- Prosciutto Chicken Spirals
- Tagine-Stuffed Chicken Rolls
- Sichuan Chicken Breasts
- Tandoori-Style Chicken
- Summer's Best Chicken Sandwich
- Coq Au Smoke
- Chicken Thighs with Russian Prune and Basil Paste
- Mayo-Rubbed Picnic Chicken
- Thai Firebirds
- Mango-Tango Chickens
- Quick Georgian Turkey Breast
- Brandy-Smoked Turkey Breast
- Wildly Stuffed Turkey Breast
- Holiday Turkey with Turkey-Cranberry Dressing
- Hot Turkey-Cilantro Hash
- Cinnamon-Smoked Duck Breasts with Apple Butter
- Fragrant Tea-Smoked Duck
- Duck Hash with Hot Garlic Grits
- Sesame-Lichee Game Hens
- Ginger Quail
- Juniper-Rubbed Pheasant
- A FRESH TAKE ON FISH AND SHELLFISH
- Sugar-and-Spice Salmon
- Salmon with Summer Herbs
- Sweet and Hot Salmon Steaks
- Salmon and Scallop Terrine Printemps
- Tasty Satay Tuna
- Tuna and Romesco Sandwich
- Terry's Trout
- Trout Hash
- Chili-Smoked Monkfish
- Sake-Soaked Snapper
- Akumal Fish Tostadas
- Swordfish Sandwiches with Avocado Dressing
- Escabeche Bluefish
- Sea Bass Charmoula
- Great Caesar's Shark Steaks
- Beer-and-Garlic Shrimp
- St. Lucia Citrus Shrimp
- Ten Thousand Smokes Crab
- Crab Claws with Chipotle Butter
- Sea Scallops Pizzazz
- Scallops in Balsamic Vinegar
- Really Rich Rockefeller
- Oysters Olé
- Chilled Lobster with Mediterranean Mayonnaise
- VEGGING OUT
- Potato Pouches with Smoky Tomato Sauce
- Tangy Potato Gratin
- Southwestern Potato Cake Grande
- Potato Skewers with Stinking Rose Sauce
- Saffron and Ginger Sweet Potatoes
- Rum and Chutney Sweet Potatoes
- Meaty Onions
- Tipsy Onion Flowers
- Red on Red Onions
- Green Onions with Romesco Sauce
- Lemon Leeks
- Beery Ears of Corn
- Cornbread and Corn Cakes
- Japanese Honey Eggplant
- Bell Peppers Escalivada
- Smoldering Stewed Tomatoes
- Caraway and Potato Kraut
- Smoked Garlic Flan
- Apple Cider Squash
- Simply Spaghetti Squash
- Jump-Up Plantains
- Honey Mustard-Glazed Apples
- Veggie Heroes
- SMOKY PASTAS, BEANS, RICE, AND OTHER GRAINS
- Linguine and Smoky Clams
- Chinese Shrimp Noodles
- Salmon and Basil Lasagna
- Fiesta Chicken Farfalle
- Chicken and Sage Ravioli
- Lamb Pastitsio
- Sesame-Chile Pork Noodles
- Rob's Porcini Penne
- Linguine with Smoked Walnuts and Herbs
- Sausage and Eggplant Rotini
- Yucatán Black Bean Enchiladas
- Bruce's Baked Beans
- White Bean Gratin
- Flageolets in Shallot-Mustard Sauce
- Home-Smoked Kedgeree
- Smoldering Rice Popo
- Fired Rice
- Quail Risotto
- The Sultan's Lamb Bulgur
- Prodigal Pizza
- Index
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