Mastering the Craft of Smoking Food - Softcover
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About the Author:
Warren R. Anderson is a food enthusiast and long-time food smoker. He lives in Aloha, Oregon.
From Publishers Weekly:
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.)
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Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"About this title" may belong to another edition of this title.
- PublisherQuiller Press
- Publication date2007
- ISBN 10 1846890454
- ISBN 13 9781846890451
- BindingPaperback
- Number of pages319
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MASTERING THE CRAFT OF SMOKING FOOD. By Warren R. Anderson.
Published by
Quiller Press. Shrewsbury, Shropshire. 2007.
(2007)
ISBN 10: 1846890454
ISBN 13: 9781846890451
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Softcover
First Edition
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Book Description Condition: new. (Paperback, 2007). (2006) 2007 1st UK edition. 8vo paperback (153 x 228mm). Pp319. B/w photographs and line illustrations. Fine new copy. "An exceptionally complete guide to making real smoked food at home that tastes far better than the majority of commercially made products. One of the oldest methods known to man for preserving meat, smoking over a controlled fire is a technique mastered by every human culture we have knowledge of. It includes the making of bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and many more. [Includes] illustrations and recipes. this book is highly recommended for aspiring amateur .cooks and seasoned professional chefs alike as a superb .reference for the preparation of smoked meats." PREVIOUS PRICE £14.95. Seller Inventory # 52314
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Mastering the Craft of Smoking Food
Published by
Quiller Press
(2007)
ISBN 10: 1846890454
ISBN 13: 9781846890451
New
Softcover
Quantity: 1
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Rating
Book Description Condition: New. Book is in NEW condition. 1.37. Seller Inventory # 1846890454-2-1
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