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The Smoked-Foods Cookbook : How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
by Lue Park and Ed Park


Overview - 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, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta.  Read more...

 
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More About The Smoked-Foods Cookbook by Lue Park; Ed Park
 
 
 
Overview
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, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers.

 
Details
  • ISBN-13: 9780811701167
  • ISBN-10: 0811701166
  • Publisher: Stackpole Books
  • Publish Date: August 1992
  • Page Count: 224


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Books > Cooking > Methods - Special Appliances

 
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