Cooking with Fire and Smoke

· Sold by Simon and Schuster
5.0
2 reviews
Ebook
336
Pages
Eligible

About this ebook

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.

Ratings and reviews

5.0
2 reviews
A Google user
August 28, 2010
This has been my husband's go to book since 1991. It has quite a few miles on it and is beginning to show it's age. A bit like he is! Guests typically ask us for recipes when he uses this book. I would recommend this book to anyone who enjoys cooking outdoors.
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About the author

Phillip Schulz, author of Vodka 'n' Vittles and As American as Apple Pie, lives in New York City and Amagansett, Long Island.

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