Learn to COOK - Mastering the Craft of Smoking Food
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List Price: $18.95
Our Price: $12.89
Your Save: $ 6.06 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Burford Books
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Average Customer Rating:   
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Binding: Paperback
Dewey Decimal Number: 641.616
EAN: 9781580801355
ISBN: 1580801358
Label: Burford Books
Manufacturer: Burford Books
Number Of Items: 1
Number Of Pages: 320
Publication Date: 2006-04-25
Publisher: Burford Books
Studio: Burford Books
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Related Items
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- Backyard BBQ: The Art of Smokology
- Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
- The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
- Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded
- Meat Smoking and Smokehouse Design
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Editorial Reviews:
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Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.
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Spotlight customer reviews:
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Customer Rating:
Summary: Mastering the Craft of Smoking Food.
Comment: Precisely the kind of information I needed to advance from my previous pedestrian attempts at smoking.
Customer Rating:
Summary: very helful
Comment: needed some data on smoking and this was the book to supple that data,thank you.
Customer Rating:
Summary: Smoking meat
Comment: This book is worthless if you need advise in "At-Home Smoking Meat" using a gas up-Right smoker !! (ie Camp-Chief..etc.)It's geared toward commercial use,not the "Back-Yarder".
Customer Rating:
Summary: If you want to learn to smoke foods, this is the book!
Comment: This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.
Customer Rating:
Summary: Hardly worth the money
Comment: This is a very basic book. If you really want to start from "scratch" this is the book for you. Using the authors long drawn out curing and smoking process, which he describes in detail, is not very practicle unless you have nothing else to do with your time. Too much time is spent in the book describing very elementary things like oven mitts. This is my third book on grilling/smoking and this book won't be one I refer to for advice. I am in the beginning stages of smoking for fun and as a hobby and I expected more out of this book. I didn't get it, save your money and don't buy it.
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