Über dieses Produkt

Product Identifiers

PublisherSimon & Schuster

ISBN-100671733095

ISBN-139780671733094

eBay Product ID (ePID)365636

Product Key Features

Book TitleCooking with Fire and Smoke

Number of Pages336 Pages

LanguageEnglish

Publication Year1991

TopicMethods / Barbecue & Grilling, Regional & Ethnic / American / General, General, Methods / Outdoor

IllustratorYes

GenreCooking

AuthorPhillip Stephen Schulz

FormatTrade Paperback

Dimensions

Item Height0.8 in

Item Weight12.5 Oz

Item Length9.2 in

Item Width6.1 in

Additional Product Features

Intended AudienceTrade

Dewey Edition19

ReviewsIrene SaxNew York NewsdaySchulz explodes with ideas...a good book to get you out of the summer doldrums., The Columbus Dispatch If Cooking with Fire and Smoke is not the definitive word on cooking with fire and smoke, then I don't know what is., The Columbus DispatchIfCooking with Fire and Smokeis not the definitive word on cooking with fire and smoke, then I don't know what is., Irene Sax New York Newsday Schulz explodes with ideas...a good book to get you out of the summer doldrums.

Dewey Decimal641.7/6

Table Of ContentContents Introduction by Bert Greene 1 Where There's Fire, There Is Usually Smoke...Cookery 2 Grill Talk 3 Accessories Galore 4 What's in a Grill? 5 Care for Your Grill 6 The Fire Behind the Smoke 7 The Topical Heat Wave 8 The Flavor Behind the Smoke 9 From Marination to Sen-sauce-ation 10 All's Fare for the Grill 11 What to Drink at a Cookout 12 Some Safety Tips 13 Grilling and Covered Cooking Beef Poultry Pork Lamb Sausage Fish and Shellfish Vegetables 14 Rotisserie Cooking 15 Smoker Cooking 16 Before and After the Grill Rubs Marinades and Bastes Barbecue Sauces Toppings and Adjunctive Sauces A Glossary of Terms for Cooking with Fire and Smoke Source List Index

SynopsisThis 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., 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 Smokeis a necessary resource.