Bibliograph

The smoked-foods cookbook, how to flavor, cure, and prepare savory meats, game, fish, nuts, and cheese, Lue and Ed Park

Type

Label

The smoked-foods cookbook, how to flavor, cure, and prepare savory meats, game, fish, nuts, and cheese, Lue and Ed Park

Language

eng

Index

no index present

Literary Form

non fiction

Main title

The smoked-foods cookbook

Nature of contents

dictionaries

Responsibility statement

Lue and Ed Park

Sub title

how to flavor, cure, and prepare savory meats, game, fish, nuts, and cheese

Summary

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers-which cost no more than a quality barbecue grill-are readily available. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods. 150 tasty recipes Low-fat and low-salt alternatives for healthful eating

Target audience

adult

Classification