Book
Weber's smoke / by Jamie Purviance ; photography by Tim Turner. --
Record details
- ISBN: 0376020679 (pbk.)
- ISBN: 9780376020673 (pbk.)
- Physical Description: 191 p. : ill. (chiefly col.)
- Publisher: [Menlo Park, Calif.] : Sunset, c2012.
Content descriptions
| General Note: | Includes index. |
| Immediate Source of Acquisition Note: | LSC 23.95 |
Search for related items by subject
| Subject: | Cooking (Smoked foods). Smoked meat. Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.646 Pur | 31681002736445 | NONFICPBK | Available | - |
- Baker & Taylor
Shares tips and techniques for mastering the art of smoke cooking, providing recipes for such fare as best-on-the-block baby back ribs, smoked brisket tamales and cedar-planked brie with quick cherry chutney. - Baker & Taylor
A comprehensive reference by the creators of the best-sellingWeber's Way to Grill ⢠shares tips and techniques for mastering the art of smoke cooking, providing 85 recipes for such fare as Best-on-the-Block Baby Back Ribs, Smoked Brisket Tamales and Cedar-Planked Brie With Quick Cherry Chutney. Original. - Grand Central Pub
If you can grill, you can smoke!
Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.
You'll learn:
Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
Weber's Top Ten Smoking Tips for getting the best possible results on any grill - Hachette Book Group
If you can grill, you can smoke!
Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.
You'll learn:
- Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
- Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
- Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
- Weber's Top Ten Smoking Tips for getting the best possible results on any grill
- HARPERCOLL
If you can grill, you can smoke!
Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.
You'll learn:
- Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
- Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
- Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
- Weber's Top Ten Smoking Tips for getting the best possible results on any grill
- Houghton
If you can grill, you can smoke!
Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.
You'll learn:
- Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills
- Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds
- Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood
- Weber's Top Ten Smoking Tips for getting the best possible results on any grill
