Instant and Simple Art of Smoking Food: Simplified for the 90′s
Posts Related to Quick and Easy Art of Smoking Food: Updated for the 90's
Smoking Food
Product DescriptionGuide to smoking food at home using everyday equipment. Smoking Food
Practical Food Smoking: A Comprehensive Guide
Product DescriptionThe craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the ...
Reportlinker Adds Food, Beverages, And Tobacco: Global Industry Overview
Reportlinker Adds Food, Beverages, And Tobacco: Global Industry Overview Reportlinker.com announces that a new market research report is available in its catalogue. Read more on ...
Smoking Food at Home
Smoking Food at Home
Quit Smoking the Easy Way: A New and Revolutionary Way to Quit Smoking
Product DescriptionQuit Smoking the Easy Way: A New and Revolutionary Way to Quit Smoking is a self-help book for smokers full of techniques and natural ...
3 Comments
This book contains a ton of information. Included are discussions on innumerable methods of smoking, and different fuels that can be used, did you know that dried corncobs may be used? There are chapters on cures and marinades, if you like doing that, and more chapters on smoking a lot of different types of food, ranging from wild game, poultry, sausage, seafood, steaks, nuts and cheese, and more. Bonus chapters cover butchering, equipment and materials, and also some recipes are establish in an appendix, and a additional appendix has information on spices and herbs. A very informative book this is.
Rating: 5 / 5
I establish this book a huge dissapointment. The authors suggest questionable practices from a safe food perspective. They suggest cold smoking meats for extended periods of time, lacking inclusion of proper cures. The book gives general overview concepts, but gives too many different options. It does not serve as a apparent, concise how to, but more of the rambling thoughts of the authors. There are a number of sites on the WEB greatly more helpful than the tidings in this book…
Rating: 1 / 5
As a second year student at the New England Culinary Institute I would urge this book to any beginner lacking to carry on the art of smoking food. Mark C. Molinaro
Rating: 4 / 5