Smoking Food: The Ultimate Beginner's Guide. This item is unavailable.
18 ratings by Goodreads
Language: English
Published by Skyhorse Publishing, 2019
- Softcover
- Used
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Softcover
Condition: Used - Fair
US$ 6.67
Item description from seller
Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G1510745327I5N00
- Title
- Smoking Food: The Ultimate Beginner's Guide
- Author
- Dubbs, Chris; Heberle, Dave
- Publisher
- Skyhorse Publishing
- Publication year
- 2019
- Condition
- Fair
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1510745327
- ISBN 13
- 9781510745322
- Illustrator
- Marcinowski, Jay
- Item weight
- 1.81 pounds
Everything you need to know about home smoking!
In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles.
Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include:
With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles.
Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include:
- Slow-smoked salmon
- Hot-smoked shrimp
- Pastrami
- Country-style bacon
- Wine-marinated rabbit
- Firecan turkey
- Summer sausage
- Smoked cheese
- Smoked nuts
- Jerky
- Chowders
- Stuffing
- Vegetables
- And more!
With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
"Synopsis" may belong to another edition of this title.
About the Author
Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking.
"About the title" may belong to another edition of this title.
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