The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese by Lue Park, Ed Park
English | February 1st, 2018 | ASIN: B076YLJXD2, ISBN: 0811701166, 0811719995 | 248 pages | EPUB | 1.82 MB
English | February 1st, 2018 | ASIN: B076YLJXD2, ISBN: 0811701166, 0811719995 | 248 pages | EPUB | 1.82 MB
Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers—which cost no more then a quality barbecue grill—are readily available.
Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.
• 150 tasty recipes
• Low-fat and low-salt alternatives for healthful eating
Enjoy My Blog | Subscribe My RSS Channel