Sublime Smoke

Home smoking equipment, including stove-top smokers, has become less expensive and more popular in recent years. The authors of the James Beard Award-winning Smoke and Spice, about traditional smoke-cooked barbecue, now turn their attention to this latest cooking trend. This exuberant manual delivers tips  for buying and using the equipment, and for more than 200 classic recipes from a Mediterranean, Caribbean, Japanese and  Mexican adapted to the demands and strengths of smokers.  Dishes range from   soups (Crawfish and Andouille Chowder) to nuts  with Smoked Walnuts and Herbs) and, of course, meat (Spice-Rubbed Venison Scaloppini, or a simpler -Garlic Leg of Lamb). Emphasizing poultry and fish, the Jamisons offer spicy combos, such as Thai Firebirds (with ginger and red chili's) or Sweet and Hot Salmon Steaks, and mellower marinated dishes, such as Brandy-Smoked Turkey  Breast. Substantial vegetable dishes, pastas and elaborate main-course salads round out the varied recipes. Sometimes the smoky flavor is incidental (Veggie Heroes) and sometimes central (Chipotle-Honey Flank Steak). The Jamisons will smoke anything; their enthusiasm will encourage many readers to join them.