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The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish,...
by Lue Park and Ed Park
Available from Amazon
$14.93
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Features
Hardcover: 224 pages
Publisher: Stackpole Books; 1st ed edition August 1992
Language: English
ISBN-10: 0811701166
ISBN-13: 978-0811701167
Product Dimensions:
9 x 6.1 x 0.9 inches
Shipping Weight: 15.2 ounces
Book Description
Easy, modern methods of preparing smoked foots, with 147 tasty recipes. Includes low-fat and low-salt alternatives for healthful eating.
Reader Reviews
First as another reviewer stated the salt to sugar ratios are off. Secondly the book tells you to smoke a brisket at 350 for about 1 hour per pound. I'm not an expert at smoking by any stretch of the imagination, but I know that brisket needs to be smoked low and slow, otherwise tough brisket and a ruined meal. I also have a problem with adding liquid smoke to recipes as a couple in this book have, it seems to have a chemical aftertaste. The game recipes are scant with only one for venison. I do like the tables in the back for brining and smoking times. If you want a book that gives a little information on everything with some interesting recipes go ahead and buy it. If you want a book that teaches you the art of smoking this one isn't for you.
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The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish,...
by Lue Park and Ed Park
Available from Amazon
$14.93
|
|
