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Home Book of Smoke Cooking: Meat, Fish and Game
Hardback
Main Details
| Title |
Home Book of Smoke Cooking: Meat, Fish and Game
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| Authors and Contributors |
By (author) Jack Sleight
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By (author) Raymond Hull
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| Physical Properties |
| Format:Hardback | | Pages:160 | | Dimensions(mm): Height 235,Width 159 |
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| Category/Genre | Preserving and freezing |
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| ISBN/Barcode |
9780811708036
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| Classifications | Dewey:641.46 |
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| Audience | |
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| Illustrations |
illustrations
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Publishing Details |
| Publisher |
Stackpole Books
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| Imprint |
Stackpole Books
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| Publication Date |
1 December 1971 |
| Publication Country |
United States
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Description
Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.
Author Biography
Jack Sleight and Raymond Hull
Reviews"Teaches you with diagrams and cogent explanation how to smoke food in family rather than commercial quantities. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking..." -- New York Times.
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