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Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons the king and queen of grilling and smoking. Their best-selling Smoke & Spice has sold over one million copies. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.
Praise for the previous edition of Smoke & Spice When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice. - Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo Cheryl and Bill Jamison--indefatigable investigators, talented cooks, and unswerving aficionados. - Rick Bayless, author of Mexico One Plate at A Time I know, from experience, that their food tastes exuberant. - Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets It's impossible to thumb through Smoke & Spice without salivating and dreaming about 'cue. This edition will have a permanent place on my bookshelf, both at home and at work. - Danny Meyer, co-owner of Blue Smoke and Union Square Cafe Smoke & Spice is a real ode to barbecue. It's a great addition to any barbecue lover's bookshelf! - Al Roker, author of Al Roker's Big Bad Book of Barbecue and Today Show weatherman Praise for the previous edition of Smoke & Spice When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice. Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo Cheryl and Bill Jamison indefatigable investigators, talented cooks, and unswerving aficionados. Rick Bayless, author of Mexico One Plate at A Time I know, from experience, that their food tastes exuberant. Deborah Madison, author of Local Flavors: Cooking and Eating from America s Farmers Markets It s impossible to thumb through Smoke & Spice without salivating and dreaming about cue. This edition will have a permanent place on my bookshelf, both at home and at work. Danny Meyer, co-owner of Blue Smoke and Union Square Cafe Smoke & Spice is a real ode to barbecue. It s a great addition to any barbecue lover s bookshelf! Al Roker, author of Al Roker s Big Bad Book of Barbecue and Today Show weatherman
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