Mastering The Craft Of Smoking Food [electronic resource].

ISBN:

9781580805025

Title:

Author:

Anderson, Warren R.

Personal Author:

Anderson, Warren R.

Publication Information:

Lanham : Burford Books, 2010.

Physical Description:

1 online resource (508 p.)

General Note:

Description based upon print version of record.

Contents:

CHAPTER 1 Introduction; CHAPTER 2 Smokers and Smoker Temperatures; CHAPTER 3 Wood for Smoke and Fuels for Heat; CHAPTER 4 Additional Equipment; CHAPTER 5 Supplies; CHAPTER 6 Health Matters; CHAPTER 7 Curing and Marinating; CHAPTER 8 Techniques; CHAPTER 9 Smoking Red Meat; CHAPTER 10 Smoking Poultry and Wildfowl; CHAPTER 11 Fish and Other Aquatic Creatures; CHAPTER 12 Sausage; CHAPTER 13 Miscellaneous Smoked Foods; APPENDIX 1 Spices, Herbs, and Seasonings; APPENDIX 2 Fahrenheit-Celsius Conversion Table; APPENDIX 3 Brine Tables; APPENDIX 4 Weight and Volume Conversion Tables

APPENDIX 5 Equipment and Supply ResourcesAPPENDIX 6 Cooking Chart; About the Author

Subject Term:

Cookery (Smoked foods).

Cooking (Smoked foods).

Smoked foods.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2010

Publication Information:

Lanham : Burford Books, 2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.46	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods--all at home with basic equipment that can either be purchased or easily made in the workshop by following the detailed instructions provided. Many of the techniques discussed here are unique to the author, covered in no other book. These techniques allow anyone to make great products with consistently excellent results.

Author Notes

Warren R. Anderson is a food enthusiast and long-time food smoker. He lives in Aloha, Oregon.

Reviews (1)

Publisher's Weekly Review

Anderson, a self-taught food-smoking "hobbyist," is enthusiastic about his subject, but his exhaustive tome suffers from an excess of explanation. Clear to the point of stating the obvious (e.g., "oven mitts... are very useful for handling things such as hot smoker racks"), his descriptions of techniques are redundant and read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. In the first half of the book, the author defines smoking, explains the difference between hot and cold smoking, describes a variety of smokers and covers food safety and equipment. The book's second half is more enticing: it includes useful information on curing and brining meat (to enhance flavor); recipes and techniques for preparing such dishes as Peking-Style Chicken, Golden Goose, Lamb Ham, Scotch-Style Smoked Salmon, and Italian Shrimp-Marinated; and a chapter on making sausage. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs. But for those who plan to make a habit of smoking food, Anderson delivers. 24 b&w photos, 24 line drawings. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved