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

Smoked-Foods Cookbook : How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese - image 1 of 1

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Smoked turkey, pheasant, salmon, pâté: 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.

Smoked turkey, pheasant, salmon, pâté: 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.

Number of Pages: 216.0
Genre: Cooking + Food + Wine
Sub-Genre: Reference
Format: Hardcover
Publisher: Natl Book Network
Author: Lue Park & Ed Park
Language: English
Street Date: August 1, 1992
TCIN: 11806777
UPC: 9780811701167
Item Number (DPCI): 248-24-0861

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