Product Description: More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is...read more

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

Product Description: Here is the next title in the popular The Joy of … series—an easy-to-understand, beautifully illustrated guide to smoking and salt curing. Learn how to preserve meat, fish, and game and create delicious smoked and cured foods...read more

Product Description: With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game―adapting today's materials to yesterday's traditional methods...read more

Product Description: For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking...read more

Product Description: Book annotation not available for this title.Title: Techniques for SmokingAuthor: Davis, Ardie A.Publisher: Houghton Mifflin HarcourtPublication Date: 2009/03/16Number of Pages: 128Binding Type: HARDCOVERLibrary of Congress: 2008036449

Product Description: Everything you need to know about home smoking.In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles...read more

An all-encompassing guide to smoking food at home shares tips for making jerky, sausage, ham, and other products using basic equipment that can be purchased or made using the author's instructions. Original.

Product Description: Book by Dubbs, Chris, Heberle, Dave

Product Description: Book annotation not available for this title.Title: Home Book of Smoke CookingAuthor: Sleight, Jack/ Hull, RaymondPublisher: Stackpole BooksPublication Date: 1982/07/01Number of Pages: Binding Type: PAPERBACKLibrary of Congress: (view table of contents, read Amazon.com's description)