Smoking Food: The Ultimate Beginner's Guide. Questo articolo non è disponibile.
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Lingua: inglese
Editore: Skyhorse, 2019
- Brossura
- Usato
Da: ZBK Books, Carlstadt, NJ, U.S.A.ZBK Books
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Venditore AbeBooks dal 10 marzo 2023
Non disponibile
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Condizione: Usato - Buono
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Descrizione dell’articolo da parte del venditore
Fast & Free Shipping – Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
Codice articolo ZWV.1510745327.G
- Titolo
- Smoking Food: The Ultimate Beginner's Guide
- Autore
- Dubbs, Chris; Heberle, Dave
- Editore
- Skyhorse
- Anno di pubblicazione
- 2019
- Condizione
- good
- Rilegatura
- Brossura
- Lingua
- inglese
- ISBN 10
- 1510745327
- ISBN 13
- 9781510745322
- Disegnatore
- Marcinowski, Jay
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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