The Smoked-Foods Cookbook : How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
Book Details
Format
Hardback or Cased Book
ISBN-10
0811701166
ISBN-13
9780811701167
Publisher
Stackpole Books
Imprint
Stackpole Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 1st, 1992
Print length
224 Pages
Weight
419 grams
Dimensions
22.90 x 15.20 x 1.90 cms
Product Classification:
Preserving & freezing
Ksh 3,400.00
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Covers various aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. This book gives: easy ways to prepare foods for smoking; delicious recipes for domestic meats and fowl, game meats, sausages, pemmican, sauces and butters; ten original menus showcasing smoked foods; and more.
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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