STACKPOLE BOOKS
The Smoked-Foods Cookbook
The Smoked-Foods Cookbook
How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
ISBN: 9780811719995Couldn't load pickup availability
Smoked turkey, pheasant, salmon, pate: these expensive delicacies can be made 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. 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. *150 tasty recipes *Low-fat and low-salt alternatives for healthful eating
By Lue Park, Ed Park
Imprint: STACKPOLE BOOKS
Release Date:
Format: PAPERBACK
Pages: 248
Introduction Basic Principles Equipment Safety and Health Preparing Foods for Smoking Domestic Meats and Fowl Game Meats and Game Birds Fish and Shellfish Variety Meats Jerky Sausages and Pemmican Other Foods Recipes Using Smoked Foods Recipes for Sauces, Butters, and Other Seasonings Menus Preserving Foods Tables Sources Glossary Bibliography
View full details