PublishedSchiffer Publishing, September 2014 |
ISBN9780764346538 |
FormatSoftcover, 128 pages |
Dimensions23.2cm × 20.6cm |
Smoking food is an age-old tradition. Today, however, we no longer smoke food to preserve it, but rather to enrich it and make it taste better. What was once a way to preserve food has now become a method to prepare "delicacies". This book shows you, step-by-step, how to smoke meats, fish, and poultry using different cooking techniques and various woods, plus how to smoke on an alcohol stove, barbecue grill, in a roasting pan, and wok, and how to build your own barrel smoker.
Instructions for preparing and smoking your own food also come with delicious recipes for both the hot and cold smoking of pork, beef, fish, game, and chicken. For chefs of all skill levels.
