The easy art of smoking food

by Chris Dubbs and Dave Heberle

Book Overview

For many, nothing is quite as mouthwatering as a glazed smoked ham or a side of perfectly smoked salmon. Smoking has long been favored by connoisseurs and laymen alike as an inexpensive way to give... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0876912439
• ISBN13: 9780876912430
• Release Date: January 1977
• Publisher: Winchester Press
• Length: 180 Pages
• Weight: 0.98 lbs.

Customer Reviews

Insightful Smoking Advice!

This book contains a ton of information. Included are discussions on various methods of smoking, and different fuels that can be used, did you know that dried corncobs may be used? There are chapters on cures and marinades, if you like doing that, and more chapters on smoking a lot of different types of food, ranging from wild game, poultry, sausage, seafood, steaks, nuts and cheese, and more. Additional chapters cover butchering, equipment and materials, and also some recipes are found in an appendix, and another appendix has information on spices and herbs. A very informative book this is.

Informative and Concise.

As a second year student at the New England Culinary Institute I would recommend this book to any beginner wanting to carry on the art of smoking food. Mark C. Molinaro