Cheryl Jamison

Global Smoke takes genuine smoke-cooked barbecue on a thrilling and delectable worldwide tour, far beyond the Southern US-only focus of most BBQ books. Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practised and enjoyed in many dozens of the world's tastiest cuisines. Yet almost every barbecue book available zooms in on the US...

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...