
- 336 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Cooking with Fire and Smoke
About this book
This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).
Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.
For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.
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Information
Table of contents
- Cover Page
- Title Page
- Acknowledgments
- Contents
- Introduction
- Author’s Note
- Where There’s Fire There Is Usually Smoke … Cookery
- Grill Talk
- Accessories Galore
- What’s in a Grill
- Care for Your Grill
- The Fire Behind the Smoke
- The Topical Heat Wave
- The Flavor Behind the Smoke
- From Marination to Sen sauce ation
- All’s Fare for the Grill
- What to Drink at a Cookout
- Some Safety Tips
- Grilling and Covered Cooking
- Rotisserie Cooking
- Smoker Cooking
- Before and After the Grill
- A GLOSSARY OF TERMS FOR COOKING WITH FIRE AND SMOKE
- SOURCE LIST
- Index