Project Smoke

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761181866
Release Date: 2016-05-10
Genre: Cooking (Smoked foods)

"Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.

Project Smoke

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761189077
Release Date: 2016-05-10
Genre: Cooking

The Barbecue Bible for Smoking Meats A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Dixon

Project Fire

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9781523503926
Release Date: 2018-05-01
Genre: Cooking

Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann

Raichlen s Burgers

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761173557
Release Date: 2012-05-28
Genre: Cooking

Plain old burgers? No such thing. With Raichlen's Burgers, the doors to burger mastery are flung wide open. There’s the all-American version (seasoned with little more than salt and pepper), but there’s also a New Mexican Green Chile Burger, an Herb Butter Burger, a Oaxacan-Spiced Turkey Burger, a veggie burger and a tuna burger. It’s 25 of the world’s best—featuring the Really Big Bosnian Burger!—from bestselling Barbecue! Bible author Steven Raichlen. Burger heaven awaits.

Man Made Meals

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9780761181330
Release Date: 2014-05-06
Genre: Cooking

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

Smoke

Author: Tim Byres
Publisher: Rizzoli International Publications
ISBN: 0847839796
Release Date: 2013-03-01
Genre: Cooking

Shares recipes for imbuing foods with smoky flavors, including vegetables, seafood, poultry, meats, and sweets, and discusses techniques for stovetop smoking, grilling with wood planks, and building firepits and spit roasts.

Can It Bottle It Smoke It

Author: Karen Solomon
Publisher: Ten Speed Press
ISBN: 9781607740513
Release Date: 2011-07-05
Genre: Cooking

Have you ever wanted to . . . Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you’re a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry. With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle’s mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats. From the Hardcover edition.

Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 9781523502189
Release Date: 2017-05-02
Genre: Cooking

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

Smoking Meat

Author: Jeff Phillips
Publisher: Whitecap Books Limited
ISBN: 1770500383
Release Date: 2012
Genre: Cooking

Offers basic techniques for smoking all kinds of meat with an charcoal, gas or electric smoker, or even a simple charcoal or gas grill. Original.

Curses and Smoke

Author: Vicky Alvear Shecter
Publisher: Scholastic UK
ISBN: 9781407146775
Release Date: 2014-02-06
Genre: Juvenile Fiction

Two star-crossed lovers. One city on the brink of destruction. Tages is a medical slave, doomed to spend the rest of his life healing his master's injured gladiators. Lucia is the daughter of Tag's owner, doomed by her father's greed to marry a much older Roman man. Can they find each other before the volcano destroys their whole world?

Beyond Smoke and Mirrors

Author: Douglas S. Massey
Publisher: Russell Sage Foundation
ISBN: 9781610443821
Release Date: 2002-03-14
Genre: Social Science

Migration between Mexico and the United States is part of a historical process of increasing North American integration. This process acquired new momentum with the passage of the North American Free Trade Agreement in 1994, which lowered barriers to the movement of goods, capital, services, and information. But rather than include labor in this new regime, the United States continues to resist the integration of the labor markets of the two countries. Instead of easing restrictions on Mexican labor, the United States has militarized its border and adopted restrictive new policies of immigrant disenfranchisement. Beyond Smoke and Mirrors examines the devastating impact of these immigration policies on the social and economic fabric of the Mexico and the United States, and calls for a sweeping reform of the current system. Beyond Smoke and Mirrors shows how U.S. immigration policies enacted between 1986–1996—largely for symbolic domestic political purposes—harm the interests of Mexico, the United States, and the people who migrate between them. The costs have been high. The book documents how the massive expansion of border enforcement has wasted billions of dollars and hundreds of lives, yet has not deterred increasing numbers of undocumented immigrants from heading north. The authors also show how the new policies unleashed a host of unintended consequences: a shift away from seasonal, circular migration toward permanent settlement; the creation of a black market for Mexican labor; the transformation of Mexican immigration from a regional phenomenon into a broad social movement touching every region of the country; and even the lowering of wages for legal U.S. residents. What had been a relatively open and benign labor process before 1986 was transformed into an exploitative underground system of labor coercion, one that lowered wages and working conditions of undocumented migrants, legal immigrants, and American citizens alike. Beyond Smoke and Mirrors offers specific proposals for repairing the damage. Rather than denying the reality of labor migration, the authors recommend regularizing it and working to manage it so as to promote economic development in Mexico, minimize costs and disruptions for the United States, and maximize benefits for all concerned. This book provides an essential "user's manual" for readers seeking a historical, theoretical, and substantive understanding of how U.S. policy on Mexican immigration evolved to its current dysfunctional state, as well as how it might be fixed.

Franklin Barbecue

Author: Aaron Franklin
Publisher: Ten Speed Press
ISBN: 9781607747215
Release Date: 2015-04-07
Genre: Cooking

A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible. From the Hardcover edition.

Simple Smoking

Author: Paul Kirk
Publisher: Skyhorse Publishing Company Incorporated
ISBN: 1616083174
Release Date: 2011
Genre: Cooking

Recipes and guidance for preparing and cooking smoked food, accessible to anyone.

Serious Barbecue

Author: Adam Perry Lang
Publisher: Hyperion
ISBN: 1401323065
Release Date: 2009-05-05
Genre: Cooking

Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue. Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights.

Fire and Smoke

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 9780770434403
Release Date: 2014-04-22
Genre: Cooking

Grill like a pro with the expert recipes and tips in this cookbook from Big Bob Gilson Bar-B-Q's executive chef, Chris Lilly. World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.