Smokehouse Handbook : Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables
by
Jake Levin
Book Details
Format
Hardback or Cased Book
ISBN-10
1635860113
ISBN-13
9781635860115
Publisher
Workman Publishing
Imprint
Storey Publishing LLC
Country of Manufacture
US
Country of Publication
GB
Publication Date
Apr 30th, 2019
Print length
200 Pages
Weight
782 grams
Dimensions
26.10 x 20.90 x 1.60 cms
Product Classification:
General cookery & recipes
Ksh 3,650.00
Werezi Extended Catalogue
Delivery in 14 days
2 copies in stock
Delivery Location
Delivery fee: Select location
Delivery in 14 days
Secure
Quality
Fast
A comprehensive guide to cold-smoking, hot-smoking, and pit-roasting techniques from a master butcher who provides expert advice on every aspect of selecting, preparing, and cooking meat, fish, and vegetables.
For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket.
Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success.
Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold-smoking, hot-smoking, and pit roasting. A survey of commercially-available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success.
Get Smokehouse Handbook by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Workman Publishing and it has pages.
