Smoke & Spice

This new edition of Smoke & Spice will publish on the twentieth anniversary of the first, and still by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks.  This new and expanded edition has two key features.  First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce and Cornbread Fritters.  The second is cover-to-cover color photography and page design.  The photographs show details of home-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints from various American regions and of legendary and up-and-coming pitmasters.   With these updates, as well as the critical acclaim the book has received over the past 20 years, and with over 1 million copies sold, Smoke & Spice has solidified its place as the most authoritative bible on the subject of smoke cooking.