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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) Cover Image Book Book

Project smoke : seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp) / Steven Raichlen.

Raichlen, Steven. (Author).

Record details

  • ISBN: 0761189238
  • ISBN: 9780761189237
  • Physical Description: 293 pages : colour illustrations
  • Publisher: New York : Workman Publishing, [2016]

Content descriptions

General Note:
Includes index.
Immediate Source of Acquisition Note:
LSC 50.00

Search for related items by subject

Subject: Smoking (Cooking)
Cooking (Smoked foods)
Smoked meat.
Barbecuing.
Cookbooks.

Available copies

  • 1 of 1 copy available at Tsuga Consortium.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Lakeshore Branch 641.616 Rai 31681020006821 NONFIC Available -
► Awards, Reviews, & Suggested Reads
▼ Additional Content
  • Baker & Taylor
    "Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen's seven steps to smoked food nirvana, including: 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines,rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke-cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavored dishes. Bacon-Crap Poppers, Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-color photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried" --
  • Grand Central Pub
    From “America’s master griller,” (Esquire) and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar 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. There 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.” 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"
  • Workman Press.
    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
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