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

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

Book - 2016

"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, Porkstram...i, 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"--

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Subjects
Cooking (Smoked foods)
Smoked foods.
Smoking (Cooking)
Barbecuing.
Cookbooks.
Genres
Cookbooks
Published
New York : Workman Publishing [2016]
Language
English
Main Author
Steven Raichlen (author)
Item Description
"Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.
Includes index.
Physical Description
293 pages : color illustrations ; 25 cm
ISBN
9780761181866
  • Introduction: A Crash Course in Smoking
  • The Seven Steps to Smoking Nirvana
  • Starters
  • Beef
  • Pork
  • Lamb
  • Burgers, Sausages, and More
  • Poultry
  • Seafood
  • Vegetables, Side Dishes, and Meatless Smoking
  • Desserts
  • Cocktails
  • Conversion Tables
  • The Various Types of Smokers
  • Additional Smoking Essentials
  • Photo/Illustration Credits
  • Index
Review by Booklist Review

Raichlen brings an encyclopedic knowledge of live-fire cooking to this exhaustive guide on smoking foods, a follow-up to his television series with the same name. The first chapter is a detailed lesson in the essentials of proper smoking, covering the types of smokers, fuels, techniques, and methods to achieving smoked flavor, plus many tips and handy charts (wood types, temperatures). Raichlen, whose cookbooks include Planet Barbecue! (2010) and How to Grill (2001), strikes a conversational tone: he's a natural teacher and leads off each recipe with a tantalizing story. Several are adapted from chefs he's visited in restaurants around the country and world barbecued lamb belly from Brooklyn, beechwood-smoked shrimp from Denmark, and even smoked eggs from Israel. Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.--Lara, Alison Neumer Copyright 2016 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

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. (May) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

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