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The Smoked-Foods Cookbook: How to Flavor, Cure & Prepare Savory Meats, Game, Fis
US $29.99
ApproximatelyS$ 38.53
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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US $5.72 (approx S$ 7.35) USPS Media MailTM.
Located in: Ione, California, United States
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Estimated between Thu, 25 Sep and Mon, 29 Sep to 94104
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30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:383880295945
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Cookery Topic
- Fish
- Type
- Cookbook
- Country/Region of Manufacture
- United States
- Regional Cuisine
- American, North American, Indian
- ISBN
- 9780811701167
About this product
Product Identifiers
Publisher
Stackpole Books
ISBN-10
0811701166
ISBN-13
9780811701167
eBay Product ID (ePID)
1094499
Product Key Features
Book Title
Smoked-Foods Cookbook : How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese
Number of Pages
224 Pages
Language
English
Topic
Methods / Outdoor, Methods / General
Publication Year
1992
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
0.9 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
92-007047
TitleLeading
The
Dewey Edition
23
Number of Volumes
1 vol.
Dewey Decimal
641.46
Synopsis
This book covers all aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. Lue and Ed Park share their years of expertise offering recipes for old favourites and new creations for every occasion. Here are some of the ideas you will find in the book: easy ways to prepare foods for smoking; delicious recipes for domestic meats and fowl, game meats, sausages, pemmican, sauces and butters; ten original menus showcasing smoked foods; extensive information and suggestions about affordable equipment; and thoughtful considerations about safety and health., Smoked turkey, pheasant, salmon, pate these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods., Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, applewood, mesquite, chestnut, or maple smoke. Recipes are included for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausages, nuts, cheese, and even pasta. Lists sources for smoke cookers., Smoked turkey, pheasant, salmon, p'té these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods., Covers various aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. This book gives: easy ways to prepare foods for smoking; delicious recipes for domestic meats and fowl, game meats, sausages, pemmican, sauces and butters; ten original menus showcasing smoked foods; and more.
LC Classification Number
TX609.P27 1992
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