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Interviews | April 8, 2014

Shawn Donley: IMG Gabrielle Zevin: The Powells.com Interview



Gabrielle ZevinThe American Booksellers Association collects nominations from bookstores all over the country for favorite forthcoming titles. The Storied Life of... Continue »
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    The Storied Life of A. J. Fikry

    Gabrielle Zevin 9781616203214

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11 Local Warehouse Cooking and Food- Appliance Cooking
4 Remote Warehouse Cooking and Food- Culinary Reference

The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

by

The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Cover

 

Synopses & Reviews

Publisher Comments:

Smoked turkey, pheasant, salmon, pate these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.

Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

Synopsis:

Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.

Synopsis:

This book covers all aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. Lue and Ed Park share their years of expertise offering recipes for old favourites and new creations for every occasion. Here are some of the ideas you will find in the book: easy ways to prepare foods for smoking; delicious recipes for domestic meats and fowl, game meats, sausages, pemmican, sauces and butters; ten original menus showcasing smoked foods; extensive information and suggestions about affordable equipment; and thoughtful considerations about safety and health.

Synopsis:

Easy, modern methods of preparing smoked foods, with 147 tasty recipes. Includes low-fat and low-salt alternatives for healthful eating.

Description:

Includes bibliographical references (p. 212) and index.

Product Details

ISBN:
9780811701167
Author:
Park, Lue
Author:
Park, Ed
Publisher:
Stackpole Books
Location:
Harrisburg, PA :
Subject:
Special Appliances
Subject:
Cookery
Subject:
Cookery (smoked foods)
Subject:
Smoked fish.
Subject:
Smoked meat.
Subject:
Methods - Special Appliances
Subject:
Cooking and Food-Appliance Cooking
Edition Number:
1st ed.
Series Volume:
2379
Publication Date:
19920731
Binding:
Hardcover
Language:
English
Illustrations:
Yes
Pages:
224
Dimensions:
9.35x6.32x.90 in. .98 lbs.

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Related Subjects

» Cooking and Food » Appliances » General
» Cooking and Food » By Ingredient » Meats » Sausages and Smoking
» Cooking and Food » General
» Cooking and Food » Reference and Etiquette » General
» Sports and Outdoors » Outdoors » Fishing and Hunting » Fishing » General

The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese New Hardcover
0 stars - 0 reviews
$21.95 In Stock
Product details 224 pages Stackpole Books - English 9780811701167 Reviews:
"Synopsis" by , Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.
"Synopsis" by , This book covers all aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. Lue and Ed Park share their years of expertise offering recipes for old favourites and new creations for every occasion. Here are some of the ideas you will find in the book: easy ways to prepare foods for smoking; delicious recipes for domestic meats and fowl, game meats, sausages, pemmican, sauces and butters; ten original menus showcasing smoked foods; extensive information and suggestions about affordable equipment; and thoughtful considerations about safety and health.
"Synopsis" by , Easy, modern methods of preparing smoked foods, with 147 tasty recipes. Includes low-fat and low-salt alternatives for healthful eating.
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