Articles liés à Smoking Food: A Beginner's Guide

Smoking Food: A Beginner's Guide - Couverture souple

Dubbs, Chris; Heberle, Dave

 
9781602392571: Smoking Food: A Beginner's Guide
Couverture souple
ISBN 10 : 1602392579 ISBN 13 : 9781602392571
Editeur : Skyhorse, 2008

Synopsis

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. 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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Présentation de l'éditeur

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, how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to chestnuts. 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, country-style bacon, hot-smoked shrimp as well as a variety of vegetarian options including smoked cheeses, nuts and vegetables. 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.

Présentation de l'éditeur

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. 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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Skyhorse
Date d'édition
2008
Langue
anglais
ISBN 10 
1602392579
ISBN 13 
9781602392571
Reliure
Broché
Illustrateur
Marcinowski Jay
Nombre de pages
192
Coordonnées du fabricant
non disponible
Personne responsable
non disponible