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

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

by Lue and Ed Park
     
 

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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

Overview

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.

Product Details

ISBN-13:
9780811701167
Publisher:
Stackpole Books
Publication date:
07/01/1992
Pages:
224
Sales rank:
523,861
Product dimensions:
6.00(w) x 9.00(h) x 0.75(d)

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