Project Smoke : Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smo
Overview - From America s master griller ("Esquire"), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Read more...
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More About Project Smoke by Steven Raichlen
From America s master griller ("Esquire"), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. "Project Smoke" tells you how to make the alchemy happen, with Raichlen s seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken even Smoked Chocolate Bread Pudding. Illustrated throughout with full-color photographs, it s a book that inspires hunger at every glance, and satisfies with every recipe tried. "
From our buyer, Heather Boothe: "Finally the grilling guru, Steven Raichlen, has brought us a smoking book that includes everything from starters and desserts (check out the smoked eggs recipe…Yes Please!!). Open the book to any page and your inner chef will want to rush home and start smoking."
Publishers Weekly Reviews
Publishers Weekly® Reviews
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Raichlen begins this work, a companion cookbook to his latest TV series, with a sage observation: “Smoking is easy, but it isn’t always simple.” Employing a variety of charts and instructional photos, he offers a path to glory with his “Seven Steps to Smoking Nirvana,” where such topics as proper choice of wood and correct steps for lighting a fire are meditated upon. For good measure, he adds his 10 commandments of smoking (such as “Low and slow is the way to go”). Then, the recipes. To be clear, this is all smoke all the time with everything; even the coleslaw, the cocktails, and the ice cream get the smoke treatment. Give Raichlen a round of mozzarella and he’ll lay it onto lit coals, imparting a smoky flavor to the cheese before it has time to melt. Pork shoulder and beef ribs are among the many classic grillables offered, and Raichlen discusses the merits of wrapping a brisket in foil during smoking—a technique known as the Texas crutch. (May)