Home Smoking Basics
For Meat, Fish, and Poultry
by Maria Sartor
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Pub Date 28 Jun 2014 | Archive Date 12 Aug 2014
Description
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.” Home Smoking will show 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.
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Available Editions
| EDITION | Paperback |
| ISBN | 9780764346538 |
| PRICE | US$29.99 (USD) |
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Featured Reviews
jennifer l, Bookseller
This book is the go to guide for smoking, complete with the history of smoking, the proper tools to use, not to mention loads of recipes. If you have a question about smoking food, this book has the answer. The recipes are simple to follow with something for everyone, even tofu and cheese. The thoroughness of this book is impressive and will motivate anyone to give smoking food at home a try.
