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      Death and Mr. Pickwick

      Stephen Jarvis 9780374139667

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1 Burnside Cooking and Food- Sausages and Smoking
3 Local Warehouse Cooking and Food- Miscellaneous Methods
2 Remote Warehouse Cooking and Food- Miscellaneous Methods

Mastering the Craft of Smoking Food

by

Mastering the Craft of Smoking Food Cover

 

Synopses & Reviews

Publisher Comments:

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.

Review:

"Anderson, a self-taught food-smoking 'hobbyist,' is enthusiastic about his subject, but his exhaustive tome suffers from an excess of explanation. Clear to the point of stating the obvious (e.g., 'oven mitts... are very useful for handling things such as hot smoker racks'), his descriptions of techniques are redundant and read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. In the first half of the book, the author defines smoking, explains the difference between hot and cold smoking, describes a variety of smokers and covers food safety and equipment. The book's second half is more enticing: it includes useful information on curing and brining meat (to enhance flavor); recipes and techniques for preparing such dishes as Peking-Style Chicken, Golden Goose, Lamb Ham, Scotch-Style Smoked Salmon, and Italian Shrimp — Marinated; and a chapter on making sausage. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs. But for those who plan to make a habit of smoking food, Anderson delivers. 24 b&w photos, 24 line drawings." Publishers Weekly (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9781580801355
Author:
Anderson, Warren R.
Publisher:
Burford Books
Subject:
General
Subject:
Cookery (smoked foods)
Subject:
Methods - General
Subject:
Smoked foods.
Subject:
General Cooking
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Edition Description:
Trade paper
Publication Date:
20060231
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
319
Dimensions:
9.00x5.94x.78 in. 1.11 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Methods » Miscellaneous Methods

Mastering the Craft of Smoking Food New Trade Paper
0 stars - 0 reviews
$18.95 In Stock
Product details 319 pages Burford Books - English 9781580801355 Reviews:
"Publishers Weekly Review" by , "Anderson, a self-taught food-smoking 'hobbyist,' is enthusiastic about his subject, but his exhaustive tome suffers from an excess of explanation. Clear to the point of stating the obvious (e.g., 'oven mitts... are very useful for handling things such as hot smoker racks'), his descriptions of techniques are redundant and read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. In the first half of the book, the author defines smoking, explains the difference between hot and cold smoking, describes a variety of smokers and covers food safety and equipment. The book's second half is more enticing: it includes useful information on curing and brining meat (to enhance flavor); recipes and techniques for preparing such dishes as Peking-Style Chicken, Golden Goose, Lamb Ham, Scotch-Style Smoked Salmon, and Italian Shrimp — Marinated; and a chapter on making sausage. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs. But for those who plan to make a habit of smoking food, Anderson delivers. 24 b&w photos, 24 line drawings." Publishers Weekly (Copyright Reed Business Information, Inc.)
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