Smoking Food

Smoking Food

A Beginner's Guide

Book - 2008
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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 foods that extra zest. But questions persist: How long do you smoke for? What’s the best type of wood to use? What’s the difference between cold and hot smoking? All the answers are in this ultimate how-to guide. Whatever the food or the type of smoker (electric or wooden), there’s a detailed description that even beginners will easily follow. With useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author’s legendary Swiss Steak and Smoked Crabmeat), this handy book transforms smoking into an art.



Baker & Taylor
A guide to smoking food provides detailed descriptions, troubleshooting tips, advice on herbs and spices, and over thirty recipes.

Baker
& Taylor

This ultimate how-to guide to smoking food provides detailed descriptions that even beginners will easily follow and includes useful troubleshooting tips, advice on herbs and spices, and over 30 recipes (including the author's legendary Swiss Steak and Smoked Crabmeat).

Publisher: New York : Skyhorse Pub., c2008
ISBN: 1602391610
1602392579 (pbk.)
9781602391611
9781602392571 (pbk.)
Branch Call Number: 641.49 DUB
Characteristics: 185 p. : ill. (some col.) ; 23 cm
Additional Contributors: Heberle, Dave

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