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

By: Ed Park (Author) , Lue Park (Author)

Extended Catalogue

Ksh 3,900.00

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

Publication Status: Active

Product extent: 224 Pages

Weight: 419.00 grams

Dimensions (height x width x thickness): 22.90 x 15.20 x 1.90 cms

Product Classification / Subject(s): Preserving & freezing

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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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