Global Smoke

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 South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.

In Global Smoke, four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She masterfully expands the geographic range of barbecue, and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket.

Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, chicken and turkey, lamb, and a host of unexpected things can be smoke-cooked to perfection. And you will learn that the Caribbean, Mexico, Latin America, Europe, South and East Asia, and many other regions have amazing smoke-cooking recipes that are easy to master right in your backyard.

The recipes include:

• Smoked Cape Cod Clam Dip
• Korean Short Ribs
• St. Lucia Citrus Shrimp
• Tandoori-Style Chicken Breasts
• Smoked Lamb Burgers and Salsa Verde
• Cider-Soaked Pork Kebabs
• Saffron and Ginger Sweet Potatoes
• Sugar-and-Spice Smoked Salmon

If you earned your chops as a BBQ enthusiast by smoking ribs and pulled pork, that's quite an achievement. If you are ready to explore a fantastic world of new smoke-cooking ideas beyond those basics, this is the book you need.