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portada The Smoked-Foods Cookbook: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
Type
Physical Book
Publisher
Author
Year
1992
Language
English
Pages
224
Format
Hardcover
Weight
1
ISBN
0811701166
ISBN13
9780811701167
Categories

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

Lue Park; Ed Park (Author) · Stackpole Books · Hardcover

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

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

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.

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The binding of this edition is Hardcover.

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