The Smoked-Foods Cookbook (How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese)

Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make 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 from a variety of sources, all listed in the book. 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.

This book title, The Smoked-Foods Cookbook (How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese), ISBN: 9780811701167, by Lue Park, Ed Park, published by Stackpole Books (July 1, 1992) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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