Designate: $12.78
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| Condition: |
Imprint Fresh: A peculiar, unread, unused book in ideal condition with no missing or broken pages. Command the vendor’s |
Structure: | Paperback |
| Creator: | Steven Raichlen | E-newsletter one year: | 2016 |
| Language: | English | ISBN: |
9780761181866 |
| EAN: |
9780761181866 |
| Product Recordsdata | |
| A Total, step-by-step manual to mastering the art and craft of smoking, plus 100 recipes-each and every a sport-changer-for smoked food that roars off your plate with flavor. Here’s straightforward suggestions to make a choice the factual smoker (or flip the grill you will hang into an efficient smoking machine). Perceive different tools, fuels, and smoking woods. Grasp the whole mandatory ways: sizzling-smoking, chilly-smoking, rotisserie-smoking, even smoking with tea and hay-attempt it with new mozzarella. USA Nowadays says, “The assign apart there is smoke, there is Steven Raichlen.” Steven Raichlen says, “The assign apart there is brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there shall be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but gargantuan ways and recipes. I’m especially all in favour of the Smoked Cheesecake.” Time to transfer forth and smoke. Book jacket. | |
| Product Identifiers | |
| Publisher | Workman Publishing Firm, Integrated |
| ISBN-10 | 0761181865 |
| ISBN-13 | 9780761181866 |
| eBay Product ID (ePID) | 215357793 |
| Product Key Aspects | |
| Structure | Paperback |
| E-newsletter one year | 2016 |
| Creator | Steven Raichlen |
| Language | English |
| Dimensions | |
| Weight | 30.2 Ounces19459025] |
| Width | 8in. |
| Height | 0.8in. |
| Measurement | 9.1in. |
| Extra Product Aspects | |
| Dewey Version | 23 |
| Illustrated | Fling |
| Dewey Decimal | 641.6/16 |
| Copyright Date | 2016 |
| Decision of Pages | 304 Pages |
| Lc Classification Number | Tx835.R35 2016 |
| E-newsletter Date | 2016-05-10 |
| Opinions | “Steven Raichlen if truth be told nails everything you will hang to know. As somebody who has been smoking meat his whole existence, even I learned unusual ground covered in this orderly, accessible book.” –Myron Mixon, creator and host of BBQ Pitmasters, Smoked, and BBQ Principles “In case your version of heaven has smoked meats waiting past the pearly gates, then Project Smoke is your bible.” –Tom Colicchio, creator, chef/proprietor Crafted hospitality, and host of High Chef “Nothin’ but gargantuan ways and recipes. I’m especially all in favour of the Smoked Cheesecake recipe.” –Aaron Franklin, creator and chef/proprietor Franklin Barbecue “In his most contemporary book, Project Smoke , Steven takes on the following frontier within the barbecue world, devoting his consideration to the art of smoking…. Project Smoke is each and every an indispensible guidebook to mastering smoking ways and a cookbook billowing with innovative recipes, from the fashioned suspects love appetizers and meats to the more ghastly desserts, cocktails, and condiments.”– Taste of the South |
| Lccn | 2015-044528 |
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