- 9,99 €
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
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.