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Smoke and Spice - Recipes for seasonings, rubs, marinades, brines, glazes & butters [Hardcover]

Valerie Aikman-Smith
5.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £16.99
Price: £13.59 & FREE Delivery in the UK. Details
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Book Description

14 Mar 2013
Unlock the secrets of fantastically flavoursome grills with Smoke and Spice. Whether you like your food fiercely hot or prefer gentler aromatic flavours, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs and glazes to add flavour to your cooking, either outside on the grill or in your kitchen. Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favourites from around the world. Nothing brings out the flavour in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for Pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with an African Smoke Rub or a Matahambre Marinade. Options for Lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, in the Poultry chapter, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian options include Caramelized Beet Tatin with Marinated Goat's Cheese while recipes for Desserts feature a tempting Sozzled Apricot Bruschetta with Orange Liqueur Cream.

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Smoke and Spice - Recipes for seasonings, rubs, marinades, brines, glazes & butters + Charred & Scruffed: Bold New Techniques for Explosive Flavor on and Off the Grill + Pitt Cue Co. - The Cookbook
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Product details

  • Hardcover: 144 pages
  • Publisher: Ryland Peters & Small (14 Mar 2013)
  • Language: English
  • ISBN-10: 1849753504
  • ISBN-13: 978-1849753500
  • Product Dimensions: 24.1 x 19.6 x 2.2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 421,431 in Books (See Top 100 in Books)

More About the Author

Valerie Aikman-Smith is a food stylist, chef and cookbook author based in Los Angeles. Her work includes international assignments for magazines and she has cooked and styled her way through the Greek Islands, Paris, Mexico, Croatia, Scotland and U.S.A. Additionally her work is seen in many cookbooks, commercials, print and advertising campaigns as well as Television and Film. Valerie is the author and stylist of the cookbooks 'Salt', 'Smoke & Spice' and the new book 'Pickled & Packed', all published by Ryland Peters & Small.

Product Description

About the Author

Valerie Aikman-Smith is a Los Angeles based food stylist and writer. She worked in top restuarants before going on to style food for films such as Titanic and for Food Network TV. Her work is featured in many magazines and books, and she is the author of Salt for RPS.

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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
5.0 out of 5 stars Excellent 14 Feb 2014
By Sally R
Format:Hardcover|Verified Purchase
There is something for everyone in this book. Got for my Hubbie as part of his birthday present as he's always looking for things on the internet so now he can look through and save his faves much easier :))
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5.0 out of 5 stars Great book 11 Aug 2013
Format:Hardcover|Verified Purchase
This is a great recipe book with some interesting takes on old favourites. The marinades and spice treatments are particularly interesting and very tasty.
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Amazon.com: 4.7 out of 5 stars  9 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars GREAT recipes!n 11 May 2013
By Kate Ransdell - Published on Amazon.com
Format:Hardcover|Verified Purchase
I love seasonings, rubs, marinades, etc. and this book delivers on very unique and fun recipes. Can't wait to try lots and lots of them!
5 of 5 people found the following review helpful
5.0 out of 5 stars SMOKE + SPICE 24 April 2013
By JODI RAPPAPORT - Published on Amazon.com
Valerie Aikman-Smith hits the nail on the head again! I LOVED her last book "SALT" and "SMOKE + SPICE" is a wonderful addition to
my already favorite Valerie Aikman-Smith recipes. A wonderful array of dishes and incredible accents - seasonings, rubs, marinades, brines, glazes and butters to elevate your foundation for cooking. Easy to follow recipes (with great tips on how to incorporate and transform them) yielding incredible results will certainly impress your friends and family!
4 of 5 people found the following review helpful
5.0 out of 5 stars Beautiful! 19 May 2013
By Sandra Tripicchio - Published on Amazon.com
Not only is the book absolutely beautiful to look at, but it transports your mind to a culinary & aesthetic world that allows you to be the star as you embark on preparing any one of these wonderful recipes. Just reading the recipes and seeing how Valerie styles each dish, I couldn't help but want to recreate each of them. My favorites so far are the Smoky Baby Back Ribs (the BBQ sauce is sooooo good!); the Jamaican Jerk Chicken and the Cowboy Chili. Love the S'mores too (the gingerbread cookies in place of the graham crackers is genius)!! I bought several books as gifts since we're heading into summer BBQ season.
2 of 2 people found the following review helpful
5.0 out of 5 stars Great book 19 Aug 2013
By Joe M. - Published on Amazon.com
Format:Hardcover|Verified Purchase
lots of great resipes and they are easy to follow. It also has diffrent difuculty levels. so just pick the one you have time for.
1 of 1 people found the following review helpful
4.0 out of 5 stars What a nice cookbook! 19 April 2014
By Esther Schindler - Published on Amazon.com
I took this book out of the library on a whim, when I was browsing for more inspiration for using my smoker. I was impressed: This is an accessible compendium for "How to ensure dinner isn't boring."

With a subhead of "Seasonings, Rubs, Marinades, Brines, Glazes & Butters," it's evident that the goal here is to use spices in interesting and sometimes exotic ways. Largely, it succeeds quite nicely.

The cookbook is organized by the ingredients you'll flavor (pork, beef, lamb, poultry, fish, vegetables, desserts). Within each chapter are a standalone spice mixture (the rub or marinade or whatnot), and most also have an accompanying recipe for how to use it. So you get, say, a recipe for "fermented black bean spicy paste" and on the next page is a recipe for "fermented black bean pork tenderloin with peaches." The recipes use all sorts of cooking styles, from braises to grills to roasts; the "smoke" in the title might imply otherwise. Most of the entree recipes have a photo; that matters to some folks.

The book has everything from old fashioned dishes (such as the spices to go into a homemade sloppy joe) to the spice mixes you'd expect (cowboy chili) to several ethnic options (smoky African rub, Mediterranean brine). Most are easy to put together, making this a useful cookbook for weeknight cooking. They're also tasty; I used the jerk recipe (with 8 habaneros!) with excellent results.

Sometimes the notion of separating the spicing from the entree recipe makes sense; you might want to use that adobo paste or lemon-thyme rub on a dish of your own devising, or consult the cookbook when you're trying to figure out what to do with the pork loin you just bough. In some cases, though, it's a little annoying, since what else would you use the sloppy joe spices with? And then you're just flipping pages for no particular reason. But that's a minor quibble, because overall I like this cookbook a lot.

If you want to liven up your meals without a lot of effort, or if you want to get outside your comfort zone with some new spices, Smoke & Spice is a worthy addition to your cookbook library.
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