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

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

ISBN:

9780761189077

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).

Author:

Raichlen, Steven.

Personal Author:

Raichlen, Steven.

Physical Description:

1 online resource (305 pages)

Contents:

Introduction: A Crash Course in Smoking -- The Seven Steps to Smoking Nirvana -- Starters -- Beef -- Pork -- Lamb -- Burgers, Sausages, and More -- Poultry -- Seafood -- Vegetables, Side Dishes, and Meatless Smoking -- Desserts -- Cocktails -- Conversion Tables -- The Various Types of Smokers -- Additional Smoking Essentials.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Smoked foods.

Cooking (Smoked foods)

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

New York :

Workman Publishing Company,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.616 RAI	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

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

Author Notes

Steven Raichlen has written more than a dozen cookbooks. He wrote The Barbecue! Bible, based on his travels through 25 countries and his love of live-fire cooking. In 1996, Raichlen's High-Flavor, Low-Fat Vegetarian Cookbook won the James Beard Foundation Award for Best Vegetarian Cookbook.

(Bowker Author Biography)

Reviews (2)

Publisher's Weekly Review

Raichlen begins this work, a companion cookbook to his latest TV series, with a sage observation: "Smoking is easy, but it isn't always simple." Employing a variety of charts and instructional photos, he offers a path to glory with his "Seven Steps to Smoking Nirvana," where such topics as proper choice of wood and correct steps for lighting a fire are meditated upon. For good measure, he adds his 10 commandments of smoking (such as "Low and slow is the way to go"). Then, the recipes. To be clear, this is all smoke all the time with everything; even the coleslaw, the cocktails, and the ice cream get the smoke treatment. Give Raichlen a round of mozzarella and he'll lay it onto lit coals, imparting a smoky flavor to the cheese before it has time to melt. Pork shoulder and beef ribs are among the many classic grillables offered, and Raichlen discusses the merits of wrapping a brisket in foil during smoking-a technique known as the Texas crutch. (May) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Raichlen brings an encyclopedic knowledge of live-fire cooking to this exhaustive guide on smoking foods, a follow-up to his television series with the same name. The first chapter is a detailed lesson in the essentials of proper smoking, covering the types of smokers, fuels, techniques, and methods to achieving smoked flavor, plus many tips and handy charts (wood types, temperatures). Raichlen, whose cookbooks include Planet Barbecue! (2010) and How to Grill (2001), strikes a conversational tone: he's a natural teacher and leads off each recipe with a tantalizing story. Several are adapted from chefs he's visited in restaurants around the country and world barbecued lamb belly from Brooklyn, beechwood-smoked shrimp from Denmark, and even smoked eggs from Israel. 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.--Lara, Alison Neumer Copyright 2016 Booklist