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Tarfumes.com - Mastering the Craft of Smoking Food
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List Price: $18.95
Our Price: $12.89
Your Save: $ 6.06 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Burford Books
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.616
EAN: 9781580801355
ISBN: 1580801358
Label: Burford Books
Manufacturer: Burford Books
Number Of Items: 1
Number Of Pages: 320
Publication Date: 2006-04-25
Publisher: Burford Books
Studio: Burford Books
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Related Items
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- Backyard BBQ: The Art of Smokology
- Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue
- The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
- Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded
- Meat Smoking and Smokehouse Design
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Editorial Reviews:
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Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.
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Spotlight customer reviews:
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Customer Rating:
Summary: A source for hard to find information
Comment: After some disappointing experiences with hobby wood smokers and flashier and often more attractive texts on curing and smoking, I was delighted to find this book (I bought the English edition - at a signficantly higher price - in the UK after browsing it in a hunting/fishing shop on a wet day).
The author does tend to be a bit obsessive but clearly his instructions are written from exhaustive, first hand experience. He encourages a flexible approach and rightly says that recipes will need to be adapted for indiviual use or taste(factors which may have deterred some previous reviewers who felt the text was too basic or lacked specifics). The discussion and comparison of smoking techniques (hot, cold and water smokers)is helpful in deciding what type or types to buy or make.
Finding reliable guidelines on small scale curing and cold smoking meat is difficult, this little book is a mine of useful information for a hobbyist like me (the family particularly misses UK style bacon in the USA). We have also tried a few of the fresh sausage recipes (which don't need smoking)and have been pleased with the results. More importantly, after reading this book, I now understand why we had some really inedible results with previous attempts.
Customer Rating:
Summary: Mastering the Craft of Smoking Food.
Comment: Precisely the kind of information I needed to advance from my previous pedestrian attempts at smoking.
Customer Rating:
Summary: very helful
Comment: needed some data on smoking and this was the book to supple that data,thank you.
Customer Rating:
Summary: Smoking meat
Comment: This book is worthless if you need advise in "At-Home Smoking Meat" using a gas up-Right smoker !! (ie Camp-Chief..etc.)It's geared toward commercial use,not the "Back-Yarder".
Customer Rating:
Summary: If you want to learn to smoke foods, this is the book!
Comment: This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.
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