COOKBOOK REVIEW: GLOBAL SMOKE by CHERYL ALTERS JAMISON & BILL JAMISON
Allen & Unwin
June 2023
Paperback, Rrp $45.00
Reviewed by Shane Pinnegar
70%
Cheryl Jamison has written a slew of award-winning books – including four titles winning the coveted James Beard Cookbook Award – and along with recently passed husband Bill has turned her gaze from regional US cuisine to a more global perspective, with the focus on our ol’ pal smoke.
Here in Australia we’ve long had a multicultural view to our food, but for the somewhat more insular Americans (no disrespect intended), this book may be more of a revelation.
That said, there are some tasty treats to discover within its pages, from Sizzling Catfish Egg Rolls (what we’d call spring rolls); Plum Delicious Pot Stickers (gyoza dumplings); Smoked Tomato and Tarragon Soup; and a tantalising looking Gazpacho made from smoked tomato.
Jamison presents a Thai style Salad featuring smoked sirloin steak; a Warm Pear Salad with Smoked Garlic Vinaigrette; Tequila-soused Beef Burritos guaranteed to get the party started; Smoked Korean Short Ribs; a tropical Pork Tenderloin flavoured with green chilli, brown sugar, tamarind & lime; Pomegranate Lamb Chops; and Ginger Quail.
A hot smoked Sugar And Spice Salmon and Crab Legs with Chipotle Butter, Japanese Honey Eggplant and Saffron & Ginger Sweet Potato all sound amazing.
Unfortunately she compromises here and there – her Jammin’ Jerk Chicken uses store bought Jerk marinade, which may be helpful for the casual home cook, but will never reach the heights of a freshly (and easily) made version – and there’s not a single dessert option to be found, which is unfortunate given how wonderfully smoke and char grilling can enhance the potential of some fruits and cakes.
