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Smoking Food: A Beginner's Guide

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Smoking Food: A Beginner's Guide Cover

 

Synopses & Reviews

Publisher Comments:

In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.

Synopsis:

Everything you need to know about home smoking.

About the Author

Chris Dubbs and Dave Heberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking. They both live in Pennsylvania.

Product Details

ISBN:
9781602392571
Author:
Dubbs, Chris
Publisher:
Skyhorse Publishing
Author:
Heberle, Dave
Subject:
Methods - General
Subject:
Culinary Arts & Techniques
Subject:
Smoked meat.
Subject:
Cookery (smoked foods)
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Edition Description:
Trade Paper
Publication Date:
August 2008
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
9 x 6 in

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Related Subjects

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

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Product details 192 pages Skyhorse Publishing - English 9781602392571 Reviews:
"Synopsis" by , Everything you need to know about home smoking.
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