Title: Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon . (Steven Raichlen Barbecue Bible Cookbooks)
Publisher: Workman Publishing Company
Publication Date: 2016
Language: English
ISBN 10: 0761181865
ISBN 13: 9780761181866
Binding: Soft cover
Condition: New
Weight: 972 grams

About this title

Synopsis

From a master griller and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with recipes that will make your plates roar with flavor.

“If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.” ―Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef

Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay―try it with fresh mozzarella. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.

“Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” ―Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible� cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

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