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Project Smoke
Steven Raichlen
€ 29.99
€ 20.03
FREE Delivery in Ireland
Description for Project Smoke
Paperback. Project Smoke describes Raichlen's seven steps to smoked food nirvana. Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried. Num Pages: 336 pages, full colour photographs. BIC Classification: WBS; WBT. Category: (G) General (US: Trade). Dimension: 206 x 232 x 23. Weight in Grams: 784.
Project Smoke describes Raichlen's seven steps to smoked food nirvana, including 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke -cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavoured dishes. Bacon-Crab Poppers. Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-colour photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried.
Product Details
Publisher
Workman Publishing
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
336
Place of Publication
New York, United States
ISBN
9780761181866
SKU
V9780761181866
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Steven Raichlen
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Reviews for Project Smoke
Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.
Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.
Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef Nothin' but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.
Aaron Franklin, author and chef/owner Franklin Barbecue In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking....Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.
Taste of the South The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it's also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you're a novice, an enthusiast, or a total all-out smoked food addict. There's hot smoking and cold-smoking, smoke-braising, tea-smoking, caveman smoking direct on embers, and stovetop smoking. Who wouldn't want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?
Food & Wine online Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.
Booklist Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It's not just that he apparently understands every possible element of grilling and smoking, it's that he also intuitively knows what kind of flavor combinations go best with grilled food.
St. Louis Post-Dispatch Raichlen's comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. Project Smoke is a tour de force.
The Washington Post
Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.
Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef Nothin' but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.
Aaron Franklin, author and chef/owner Franklin Barbecue In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking....Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.
Taste of the South The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it's also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you're a novice, an enthusiast, or a total all-out smoked food addict. There's hot smoking and cold-smoking, smoke-braising, tea-smoking, caveman smoking direct on embers, and stovetop smoking. Who wouldn't want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?
Food & Wine online Project Smoke faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.
Booklist Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It's not just that he apparently understands every possible element of grilling and smoking, it's that he also intuitively knows what kind of flavor combinations go best with grilled food.
St. Louis Post-Dispatch Raichlen's comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. Project Smoke is a tour de force.
The Washington Post