Cooking with Fire and Smoke
1st Edition
Published on 11. May 2010
336 pages
978-1-4391-2876-3 (ISBN)
Description
This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).
Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.
For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.
Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.
For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.
More details
Other editions
Additional editions
Phillip Stephen Schulz | Richard Pracher
Cooking with Fire and Smoke
Book
11/1991
Prentice Hall & IBD
€33.80
No shipping information available
Person
Phillip Schulz, author of Vodka 'n' Vittles and As American as Apple Pie, lives in New York City and Amagansett, Long Island.
Content
Contents
Introduction by Bert Greene
1Where There's Fire, There Is Usually Smoke...Cookery
2Grill Talk
3Accessories Galore
4What's in a Grill?
5Care for Your Grill
6The Fire Behind the Smoke
7The Topical Heat Wave
8The Flavor Behind the Smoke
9From Marination to Sen-sauce-ation
10All's Fare for the Grill
11What to Drink at a Cookout
12Some Safety Tips
13Grilling and Covered Cooking
Beef
Poultry
Pork
Lamb
Sausage
Fish and Shellfish
Vegetables
14Rotisserie Cooking
15Smoker Cooking
16Before and After the Grill
Rubs
Marinades and Bastes
Barbecue Sauces
Toppings and Adjunctive Sauces
A Glossary of Terms for Cooking with Fire and Smoke
Source List
Index
Introduction by Bert Greene
1Where There's Fire, There Is Usually Smoke...Cookery
2Grill Talk
3Accessories Galore
4What's in a Grill?
5Care for Your Grill
6The Fire Behind the Smoke
7The Topical Heat Wave
8The Flavor Behind the Smoke
9From Marination to Sen-sauce-ation
10All's Fare for the Grill
11What to Drink at a Cookout
12Some Safety Tips
13Grilling and Covered Cooking
Beef
Poultry
Pork
Lamb
Sausage
Fish and Shellfish
Vegetables
14Rotisserie Cooking
15Smoker Cooking
16Before and After the Grill
Rubs
Marinades and Bastes
Barbecue Sauces
Toppings and Adjunctive Sauces
A Glossary of Terms for Cooking with Fire and Smoke
Source List
Index
