Home Book of Smoke Cooking
Meat, Fish and Game
Published on 1. July 1982
Book
Paperback/Softback
160 pages
978-0-8117-2195-0 (ISBN)
Description
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.
Reviews / Votes
"Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking..." -- New York Times.More details
Language
English
Place of publication
Mechanicsburg, PA
United States
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
Ill.
Dimensions
Height: 227 mm
Width: 153 mm
Thickness: 12 mm
Weight
231 gr
ISBN-13
978-0-8117-2195-0 (9780811721950)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Jack Sleight and Raymond Hull