MARC Record from Library of Congress

LEADER: 02074cam a22003258i 4500
001 2015044528
003 DLC
005 20151203091445.0
008 151121s2016 cou 000 0 eng c
010 $a 2015044528
020 $a9780761181866 (alk. paper)
040 $aCoCr/DLC$beng$erda$cCoCr
042 $apcc
050 00 $aTX835$b.R35 2016
082 04 $a641.6/16$223
100 1 $aRaichlen, Steven,$eauthor.
245 10 $aProject smoke /$cby Steven Raichlen.
263 $a1605
264 1 $aNew York :$bWorkman Publishing,$c2016.
300 $apages cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 $a"Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen's seven steps to smoked food nirvana, including: 1. Choose Your Smoker; 4. Source Your Fuel; 7. Know When Your Food Is Done. There's an in-depth rundown on various smokers; the essential brines,rubs, marinades, and barbecue sauces; and a complete exposition of woods: and ways to smoke-cold smoking, hot smoking, smoke-roasting and smoke-braising. Then the recipes, all big-flavored dishes. Bacon-Crap Poppers, Cherry-Glazed Baby Back Ribs. Slam-Dunk Brisket, Porkstrami, and Jamaican Jerk Chicken. Even desserts and cocktails-Smoked Chocolate Bread Pudding or a Mezcalini, anyone? Illustrated throughout with gorgeous full-color photographs, it's a book that inspires hunger at every glance, and satisfies with every recipe tried" --$cProvided by publisher.
500 $a"Published simultaneously in Canada by Thomas Allen & Son Limited" -- Title page verso.
505 0 $aStarters -- Pork -- Beef -- Lamb -- All ground up -- Poultry -- Seafood -- Vegetables/sides -- Desserts -- Cocktails -- Resources.
650 0 $aCooking (Smoked foods)
650 0 $aSmoked foods.
650 0 $aSmoking (Cooking)
655 7 $aCookbooks.$2lcgft