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Original Essays | May 1, 2013
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Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grillby Jamie Purviance
Synopses & ReviewsPublisher Comments:If you can grill, you can smoke. Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes — not hours.
You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills; over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds; smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood; and Weber's Top Ten Smoking Tips for getting the best possible results on any grill. About the AuthorAuthor Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America, where he graduated with high honors. He is the author of several best-selling cookbooks, and his work has appeared in national magazines and newspapers. He teaches at cooking schools all over the United States and has appeared on many national television shows.
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