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Project Smoke: Seven Steps to Fumer Food Nirvana, plus 100 recettes irrésistibles

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Numéro de l'objet eBay :285318263868

Dernière mise à jour : juin 20, 2024 14:17:58 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État: Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, ... Bon: Un livre qui a été lu, mais qui est en bon état. La couverture présente des dommages infimes, par exemple des éraflures, mais aucun trou ni aucune déchirure. Dans le cas des livres à reliure, la jaquette peut ne pas être incluse. La reliure présente des traces d'usure minimes. La plupart des pages ne sont pas endommagées et les plis, les déchirures, les passages soulignés ou surlignés et les inscriptions en marge sont minimes. Il n'y a aucune page manquante. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)

Publication Date: 2016-05-10

Pages: 336

ISBN: 0761181865

Book Title: Project Smoke : Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Publisher: Workman Publishing Company, Incorporated

Item Length: 9.2 in

Publication Year: 2016

Format: Trade Paperback

Language: English

Illustrator: Yes

Item Height: 0.8 in

Author: Steven Raichlen

Genre: Non-Classifiable, Cooking

Topic: Methods / General

Item Weight: 30.2 Oz

Item Width: 8 in

Number of Pages: 336 Pages

À propos de ce produit

Product Identifiers

Publisher

Workman Publishing Company, Incorporated

ISBN-10

0761181865

ISBN-13

9780761181866

eBay Product ID (ePID)

215357793

Product Key Features

Book Title

Project Smoke : Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Number of Pages

336 Pages

Language

English

Publication Year

2016

Topic

Methods / General

Illustrator

Yes

Genre

Non-Classifiable, Cooking

Author

Steven Raichlen

Format

Trade Paperback

Dimensions

Item Height

0.8 in

Item Weight

30.2 Oz

Item Length

9.2 in

Item Width

8 in

Additional Product Features

Intended Audience

Trade

LCCN

2015-044528

Reviews

"Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book." --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules "If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible." --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef "Nothin' but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe." --Aaron Franklin, author and chef/owner Franklin Barbecue "In his latest book, Project Smoke , Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.... Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments."-- Taste of the South "The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it's also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you're a novice, an enthusiast, or a total all-out smoked food addict. There's hot smoking and cold-smoking, smoke-braising, tea-smoking, "caveman" smoking direct on embers, and stovetop smoking. Who wouldn't want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?"-- Food Wine online " Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke."-- Booklist "Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It's not just that he apparently understands every possible element of grilling and smoking, it's that he also intuitively knows what kind of flavor combinations go best with grilled food." -- St. Louis Post-Dispatch "Raichlen's comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. "Project Smoke" is a tour de force." -- The Washington Post, "Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book." --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules "If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible." --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef "Nothin' but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe." --Aaron Franklin, author and chef/owner Franklin Barbecue "In his latest book, Project Smoke , Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.... Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments."-- Taste of the South

CLASSIFICATION_METADATA

{"IsNonfiction":["No"],"IsOther":["No"],"IsAdult":["No"],"MuzeFormatDesc":["Trade Paperback"],"IsChildren":["No"],"Genre":["NON-CLASSIFIABLE","COOKING"],"Topic":["Methods / General"],"IsTextBook":["No"],"IsFiction":["No"]}

Table Of Content

CONTENTS Introduction: A Crash Course in Smoking . . . 1 The Seven Steps to Smoking Nirvana . . . 3 Starters . . . 33 Beef . . . 61 Pork . . . 87 Lamb . . . 123 Burgers, Sausages, and More . . . 135 Poultry . . . 149 Seafood . . . 173 Vegetables, Side Dishes, and Meatless Smoking . . . 201 Desserts . . . 227 Cocktails . . . 243 Conversion Tables . . . 259 The Various types of Smokers . . . 61 Additional Smoking Essentials . . . 278 Photo/illustration Credits . . . 281 Index . . . 283

Synopsis

He's grilled. He's barbecued. He's beer-canned, roasted, seared, sauteed, baked, and broiled. And now, he's smoking. Welcome to Project Smoke , Steven Raichlen's comprehensive book on all things smoked, with recipes that range from classic (Big Bad Beef Ribs, Smoke-tisserie Chicken, Vinegar-Sauced Pork Shoulder) to adventurous and enticing (Hay-Smoked Mozzarella, Smoked Cassoulet, Lamb Belly with Sriracha and Lime, Smoked Apples with Maple Cream). An informative how-to chapter covers the basics of smoking, the must-have equipment, and an overview of the available home smokers. The recipes are adaptable to the smoker or grill that you have. Appearing throughout are lively boxes, such as The Path to Brisket Nirvana, A Crash Course in Jerky, and A Guide to Curing Salts. The result? Succulent home-smoked food that intoxicates, i.e., Smoked Beef Tenderloin, Buccaneer Chicken, Double-Whiskey Smoked Turkey, and the perfect rack of ribs--described by Steven as "smoke-bronzed bones rising from a sizzling pepper-flecked crust." It's okay to drool., How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes--every one a game-changer -for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay--try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, "Where there's smoke, there's Steven Raichlen." Steven Raichlen says, "Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke." And Aaron Franklin of Franklin Barbecue says, "Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake." Time to go forth and smoke. "If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible." --Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." --Myron Mixon, author and host of BBQ Pitmasters , Smoked , and BBQ Rules, How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes-every one a game-changer -for smoked food that roars off your plate with flavour. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay-try it with fresh mozzarella. Here are recipes and full-colour photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp.USA Today says, "Where there's smoke, there's Steven Raichlen." Steven Raichlen says, "Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke." And Aaron Franklin of Franklin Barbecue says, "Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake." Time to go forth and smoke. "If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible." -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules, The Barbecue Bible for Smoking Meats A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes--every one a game-changer -for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay--try it with fresh mozzarella. USA Today says, "Where there's smoke, there's Steven Raichlen." Steven Raichlen says, "Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke." And Aaron Franklin of Franklin Barbecue says, "Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake." Time to go forth and smoke. "If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible." --Tom Colicchio "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." --Myron Dixon, How to smoke everything, from appetizers to desserts A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes--every one a game-changer -for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay--try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, "Where there's smoke, there's Steven Raichlen." Steven Raichlen says, "Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke." And Aaron Franklin of Franklin Barbecue says, "Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake." Time to go forth and smoke. "If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible." --Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." --Myron Mixon, author and host of BBQ Pitmasters , Smoked , and BBQ Rules

LC Classification Number

TX835.R35 2016

2016

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Numéro de l'objet eBay :285318263868

Dernière mise à jour : juin 20, 2024 14:17:58 HAEAfficher toutes les modificationsAfficher toutes les modifications

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par voogon
août 30, 2016
Project Smoke
Author and Smoke Master Steven Raichlen has written an essential go-to-guide for anyone interested in this niche of cooking. From novice to genius, this book will shed new light on what you need, why you need it and what to do and how to do it. He doesn't bog the reader down with extraneous details. Realizing the goal is to get smoking, he jump- starts you and keeps adding fuel to the fire. Included are recipes that look jaw-dropping but not intimidating. The smoked deviled eggs are to die for. Who'd a thought? The brisket recipe is fool-proof and the hay smoked hamburgers will knock you out. The Tulsa Fatty looks like a one way trip to your local cardiac care unit but hey, just one time can't be that bad. The knowledge he imparts leaves you with the tools and foundation necessary to put ... Author and Smoke Master Steven Raichlen has written an essential go-to-guide for anyone interested in this niche of cooking. From novice to genius, this book will shed new light on what you need, why you need it and what to do and how to do it. He doesn't bog the reader down with extraneous details. Realizing the goal is to get smoking, he jump- starts you and keeps adding fuel to the fire. Included are recipes that look jaw-dropping but not intimidating. The smoked deviled eggs are to die for. Who'd a thought? The brisket recipe is fool-proof and the hay smoked hamburgers will knock you out. The Tulsa Fatty looks like a one way trip to your local cardiac care unit but hey, just one time can't be that bad. The knowledge he imparts leaves you with the tools and foundation necessary to put your own spin on whatever you choose to smoke. This book could make roadkill taste great. I'm very satisfied with this book and highly recommend it to anyone looking to raise the bar on their smoking technique.
Achat vérifié : OuiÉtat : NeufVendu par : bestproductandbestprice
par cadchrwil
juil. 20, 2016
Best informative/recipe/instructional book
I bought this book for my husband who just started out using a smoker. We bought it for him as a father's day gift and he was a bit intimidated to use it. Not anymore! This book is amazing and a must have for any level of smoking experience! Full color photos, clear and easy to follow instructions, tips, tricks, a plethora of useful information, and the recipes are AMAZING! The best all you need, all in one book for the grilling/smoker in your life! 🌟🌟🌟🌟🌟I bought this book for my husband who just started out using a smoker. We bought it for him as a father's day gift and he was a bit intimidated to use it. Not anymore! This book is amazing and a must have for any level of smoking experience! Full color photos, clear and easy to follow instructions, tips, tricks, a plethora of useful information, and the recipes are AMAZING! The best all you need, all in one book for the grilling/smoker in your life! 🌟🌟🌟🌟🌟
Achat vérifié : OuiÉtat : NeufVendu par : s.p1976
par susie3651
janv. 18, 2018
Project smoke
The contents in the book is great. Lots of great recipes and information. This was my first ebook purchase and I find it very hard to use. Can't figure out how to jump to recipes I want without scrolling forever. It's much easier to have a book I can take to the kitchen and go to quickly.
Achat vérifié : OuiÉtat : NeufVendu par : cla_50
par shnookydoodle
sept. 28, 2021
Simply, a very fun read!
I’ve read many books in grilling, barbecue, smoking and just about every other method of cooking or preparing meats of all kinds. This, however, just seemed to be more fun to read. There are a great variety of recipes from all over the world that I can try in my own home or backyard. This recent series of books from Master Raichlin even has photographs that further entice the chef to explore paths not trodden before. He has a firm grasp of truly enjoying a good meal. That is important, as eating should be an emotional, as well as a social, event to be shared by all you love. Gotta love it, baby!I’ve read many books in grilling, barbecue, smoking and just about every other method of cooking or preparing meats of all kinds. This, however, just seemed to be more fun to read. There are a great variety of recipes from all over the world that I can try in my own home or backyard. This recent series of books from Master Raichlin even has photographs that further entice the chef to explore paths not trodden before. He has a firm grasp of truly enjoying a good meal. That is important, as eating should be an emotional, as well as a social, event to be shared by all you love. Gotta love it, baby!
Achat vérifié : OuiÉtat : OccasionVendu par : lrsoojian
par shadow-0431
déc. 20, 2017
new book for us
great book for any meat smoker, did bacon from pork belly twice....wow. one hickory and one cherrywood smoke
Achat vérifié : OuiÉtat : NeufVendu par : RxTpeZQoRFy@Deleted

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Project Smoke: Seven Steps to Fumer Food Nirvana, plus 100 recettes irrésistibles

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Project Smoke

Best informative/recipe/instructional book

Project smoke

Simply, a very fun read!

new book for us