{"product_id":"project-smoke-seven-steps-to-smoked-food-nirvana-plus-100-irresistible-recipes-from-classic-slam-dunk-brisket-to-adventurous-smoked-bacon-bourbon","title":"Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Introduction: A Crash Course in Smoking . . . 1 \n\u003cbr\u003e The Seven Steps to Smoking Nirvana . . . 3 \n\u003cbr\u003e Starters . . . 33 \n\u003cbr\u003e Beef . . . 61 \n\u003cbr\u003e Pork . . . 87 \n\u003cbr\u003e Lamb . . . 123 \n\u003cbr\u003e Burgers, Sausages, and More . . . 135 \n\u003cbr\u003e Poultry . . . 149 \n\u003cbr\u003e Seafood . . . 173 \n\u003cbr\u003e Vegetables, Side Dishes, and Meatless Smoking . . . 201 \n\u003cbr\u003e Desserts . . . 227 \n\u003cbr\u003e Cocktails . . . 243 \n\u003cbr\u003e Conversion Tables . . . 259 \n\u003cbr\u003e The Various types of Smokers . . . 61 \n\u003cbr\u003e Additional Smoking Essentials . . . 278 \n\u003cbr\u003e Photo\/illustration Credits . . . 281 \n\u003cbr\u003e Index . . . 283\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles;\u003c\/i\u003e\n\u003ci\u003eProject Fire;\u003c\/i\u003e\n\u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \n\u003ci\u003eProject Smoke\u003c\/i\u003e; \n\u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \n\u003ci\u003eHow to Grill\u003c\/i\u003e. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series \n\u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \n\u003ci\u003ePrimal Grill\u003c\/i\u003e; and \n\u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \n\u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \n\u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Steven Raichlen really nails everything you need to know. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.\" \n\u003cbr\u003e --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules \n\u003cp\u003e\u003c\/p\u003e \"If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.\" \n\u003cbr\u003e --Tom Colicchio, author, chef\/owner Crafted hospitality, and host of Top Chef \n\u003cp\u003e\u003c\/p\u003e \"Nothin' but great techniques and recipes. I am especially excited about the Smoked Cheesecake recipe.\" \n\u003cbr\u003e --Aaron Franklin, author and chef\/owner Franklin Barbecue \n\u003cp\u003e\u003c\/p\u003e \"In his latest book, \n\u003ci\u003eProject Smoke\u003c\/i\u003e, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking.... \n\u003ci\u003eProject Smoke\u003c\/i\u003e is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.\"-- \n\u003ci\u003eTaste of the South\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"The book is loaded with gorgeous, I-need-to-make-that-right now photos, but it's also a super accessible soup-to-nuts primer on everything you need to know, and then some, whether you're a novice, an enthusiast, or a total all-out smoked food addict. There's hot smoking and cold-smoking, smoke-braising, tea-smoking, \"caveman\" smoking direct on embers, and stovetop smoking. Who wouldn't want to know the 10 steps to perfect brisket, or how to make best-ever Chinese barbecued pork, smoked nachos, and bacon from scratch?\"-- \n\u003ci\u003eFood Wine\u003c\/i\u003e online \n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eProject Smoke\u003c\/i\u003e faithfully handles classics like smoked ribs, pork shoulder, and salmon, but also gleefully forays into unexpected categories like cheese, desserts, and cocktails. An excellent how-to for those fired up about smoke.\"-- \n\u003ci\u003eBooklist\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Raichlen is the undisputed master of the grill; his 27 cookbooks include 10 devoted specifically to grilling. Of all his recipes that I have tried, I have never encountered one that failed to impress. And most were not just impressive, they were superb, worthy of serving to guests. It's not just that he apparently understands every possible element of grilling and smoking, it's that he also intuitively knows what kind of flavor combinations go best with grilled food.\" -- \n\u003ci\u003eSt. Louis Post-Dispatch\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Raichlen's comprehensive approach to exploring the mysteries of outdoor cooking remains peerless. \"Project Smoke\" is a tour de force.\" -- \n\u003ci\u003eThe Washington Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom \"America's master griller,\" (\u003ci\u003eEsquire\u003c\/i\u003e) and author of \u003ci\u003eProject Griddle \u003c\/i\u003ecomes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with 100 innovative recipes for every kind of food from starters to desserts that will make your plates roar with flavor. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eUSA Today\u003c\/i\u003e 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.\" Time to go forth and smoke. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"If your version of heaven has smoked meats waiting beyond the pearly gates, then \u003ci\u003eProject Smoke\u003c\/i\u003e is your bible.\" \u003cbr\u003e --Tom Colicchio, author, chef\/owner of Crafted Hospitality, and host of \u003ci\u003eTop Chef\u003c\/i\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \"Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.\" \u003cbr\u003e --Myron Mixon, author and host of \u003ci\u003eBBQ Pitmasters\u003c\/i\u003e, \u003ci\u003eSmoked\u003c\/i\u003e, and \u003ci\u003eBBQ Rules\u003c\/i\u003e\"\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/02\/2016 (EAN 9780761181866, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 06\/01\/2016 pg. 19 (EAN 9780761181866, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780761181866, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaichlen, Steven\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles, \u003c\/i\u003eProject Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's \n\u003ci\u003eProject Fire, \u003c\/i\u003eProject Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, \n\u003ci\u003eand the Italian series Steven Raichlen Grills Italy.\u003c\/i\u003e Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raichlen, Steven\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-05-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Methods|Special Appliances|Non-Classifiable|Non-Classifiable|Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Smoked foods)|Smoked foods|Smoking (Cooking)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761181866\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780761181866\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":52139303141657,"sku":"SP-9780761181866","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/52003b10-b004-4759-9f33-642f48381a38.jpg?v=1784469488","url":"https:\/\/westbindery.com\/products\/project-smoke-seven-steps-to-smoked-food-nirvana-plus-100-irresistible-recipes-from-classic-slam-dunk-brisket-to-adventurous-smoked-bacon-bourbon","provider":"West Bindery","version":"1.0","type":"link"}