SMOKE & SPICE
By Cheryl Alters Jamison and Bill Jamison

The authors of this book, which took out a James Beard Foundation Award for Excellence, are highly regarded in US 'real barbeque' circles. 'Smoke & Spice' has achieved classic status among many of those on the bbq competition circuit in that country.

The front cover makes it clear that the book is about US-style low and slow barbeque. It claims that 'Cooking with smoke is the real way to barbeque on a your charcoal grill, water smoker or wood burning pit'.

This is not the book to buy if you want to find out how to get more from your gas barby. However, it is ideal for those who are interested in trying slow smoking with a humble kettle and then maybe moving up to a dedicated smoker down the track.

The book's real strength lies with the recipes and discussion of techniques. The uses of the various, rubs, pastes, marinades and mops (basting liquid) are well explained and the ingredients are comprehensively listed (although finding grits, Vidalia onions and Monterey Jack in Oz could pose a few challenges).

While pork and beef share star billing, there are many useful recipes for poultry, lamb, veal, venison and seafood.. It was also great to see a separate section for barbequed vegetables and fruit - but I am not yet ready for barbequed rice and peaches.

The book has a section on smoked 'nibbles' to have while waiting for the main event such as smoked curry pecans and olives. I especially like the the chatty little margin fillers on most pages that cover everything from the origins of mint juleps and Caesar salad to locating the perfect bbq restaurant.

'Smoke & Spice' was one of the first real barbeque books I bought and I have grown to appreciate it more as my slow smoking skills have increased. The book was substantially revised and updated in 2003 and 100 new recipes were added.

ORIGIN: United States
FIRST PUBLISHED: 1994
VERDICT: A classic that stands the test of time.