Cooking with Fire and Smoke

Schulz, Phillip Stephen

ISBN 10: 0671552341 / ISBN 13: 9780671552343

Published by Simon & Schuster, 1986

About this Item

Recipes for Great Grilled, Barbecued and Smoked Dishes. A User's Guide to Equipment, Fuel and Accessories. New York, 1986. Simon & Schuster. 335pp. Illus. by Richard Pracher. Dj edges slightly worn, otherwise very good+. The late Bert Greene, in his introduction, stated that "this is the best book ever written on the subject of outdoor cooking." Cookery. Postpaid.

Seller Inventory # huokec1840

Bibliographic Details

• Title: Cooking with Fire and Smoke
• Publisher: Simon & Schuster
• Publication Date: 1986
• Language: English
• ISBN 10: 0671552341
• ISBN 13: 9780671552343
• Binding: Hardcover
• Illustrator: Illus. By Richard Pracher
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).

Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.

For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.

Reviews

Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels (even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning. Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and short ribs with lime and beer. Better Homes & Gardens Cook Book Club alternate.
Copyright 1986 Reed Business Information, Inc.