Smoke & spice
By: Cheryl Alters Jamison and Bill Jamison ; foreword by Chris Schlesinger.
Contributors: Jamison, Bill.
Publisher: Harvard Common Press
Published: 1994
Place of publication: Boston, Mass
Language: eng
Number of pages: 414
Subjects: Barbecue cookery.; Smoked foods.; Spices.
Other titles: Smoke and spice.
Description: "Cooking with smoke, the real way to barbecue, on your charcoal grill, water smoker, or wood-burning pit"--Cover.
Notes: Includes indexes.