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Project Smoke ─ Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-dunk Brisket) to Adventurous (Smoked Bacon-bourbon Apple Crisp)
- ISBN13：9780761181866
- 出版社：Workman Pub Co
- 作者：Steven Raichlen
- 裝訂／頁數：平裝／336頁
- 規格：22.9cm*17.8cm*2.5cm (高/寬/厚)
- 出版日：2016/05/03
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商品簡介
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 ambitious, 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.
Welcome to Project Smoke, Steven Raichlen’s ambitious, 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.
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