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Smoking Hot & Cold : Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables (Hardcover)
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Smoke has the power to transform meat: flavoring, tenderizing, and preserving. But its magic is not limited to meat. This book uncovers techniques of smoking meats but also going beyond with chapters on Fish, Cheese and Butter, and Vegetables. Unlock a new world of flavor with recipes from Smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage.