Home Book of Smoke Cooking Meat, Fish & Game. This item is unavailable.
7 ratings by Goodreads
Language: English
Published by Stackpole Books, 1997
- Hardcover
- Used
Heritage seller
Seller: Wonder Book, Frederick, MD, U.S.A.Wonder Book
5-star seller
AbeBooks seller since November 1, 1997
Unavailable
Hardcover
Condition: Used - Very good
£ 5.45
Item description from seller
Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Seller Inventory # F27B-01829
- Title
- Home Book of Smoke Cooking Meat, Fish & Game
- Author
- Sleight, Jack, Hull, Raymond
- Publisher
- Stackpole Books
- Publication year
- 1997
- Condition
- Very Good
- Dust jacket
- Dust Jacket Included
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0811708039
- ISBN 13
- 9780811708036
Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking.
--New York Times
Classic reference covers all of the basics every home cook needs to know about smoking their own meats and fishes. From how to get started to smoking game meat, Hull and Sleight give tips and advice that anyone can easily follow. How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game.
--New York Times
Classic reference covers all of the basics every home cook needs to know about smoking their own meats and fishes. From how to get started to smoking game meat, Hull and Sleight give tips and advice that anyone can easily follow. How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game.
"Synopsis" may belong to another edition of this title.
Synopsis
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.
"About the title" may belong to another edition of this title.
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