Weber's Smoke by Jamie Purviance

Weber's Smoke by Jamie Purviance

If you can grill, you can smoke!

Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.

You'll learn:

• Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
• Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
• Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
• Weber's Top Ten Smoking Tips for getting the best possible results on any grill

Jamie Purviance earned a reputation as one of America's finest grilling masters after graduating with honors from Stanford University and the Culinary Institute of America. He is the author of six cookbooks that have sold millions of copies, and his writings have featured in a variety of journals, including Bon Appetit, Better Homes and Gardens, Cooking Light, EatingWell, Town & Country, and the Los Angeles Times, among others. Weber's Way to Grill, one of his most recent publications, was a James Beard Award finalist, and two of his cookbooks have been New York Times best sellers. Purviance teaches grilling at schools and resorts across the country, and has appeared on Today, The Early Show, Good Morning America, and The Oprah Winfrey Show, as well as PBS, CNN, and the Food Network.