Quick and Easy Art of Smoking Food: Updated for the 90's
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Book Overview
For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give... This description may be from another edition of this product.
Format:Paperback
Language:English
ISBN:0832904627
ISBN13:9780832904622
Release Date:January 1991
Publisher:Winchester Press
Length:200 Pages
Weight:0.55 lbs.
Dimensions:0.5" x 6.0" x 9.0"
Customer Reviews
2 ratings
Insightful Smoking Advice!
Published by Thriftbooks.com User , 23 years ago
This book contains a ton of information. Included are discussions on various methods of smoking, and different fuels that can be used, did you know that dried corncobs may be used? There are chapters on cures and marinades, if you like doing that, and more chapters on smoking a lot of different types of food, ranging from wild game, poultry, sausage, seafood, steaks, nuts and cheese, and more. Additional chapters cover butchering, equipment and materials, and also some recipes are found in an appendix, and another appendix has information on spices and herbs. A very informative book this is.
Informative and Concise.
Published by Thriftbooks.com User , 27 years ago
As a second year student at the New England Culinary Institute I would recommend this book to any beginner wanting to carry on the art of smoking food. Mark C. Molinaro
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