Smoking Food: The Ultimate Beginner's Guide. Questo articolo non è disponibile.
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Lingua: inglese
Editore: Skyhorse Publishing, 2019
- Brossura
- Usato
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
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Venditore AbeBooks dal 2 luglio 2009
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Descrizione dell’articolo da parte del venditore
Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
Codice articolo G1510745327I5N00
- Titolo
- Smoking Food: The Ultimate Beginner's Guide
- Autore
- Dubbs, Chris; Heberle, Dave
- Editore
- Skyhorse Publishing
- Anno di pubblicazione
- 2019
- Condizione
- Fair
- Sovraccoperta
- No Jacket
- Rilegatura
- Paperback
- Lingua
- inglese
- ISBN 10
- 1510745327
- ISBN 13
- 9781510745322
- Disegnatore
- Marcinowski, Jay
- Peso dell'articolo
- 1,81 libbre
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.
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Informazioni sull’autore
Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking.
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