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This book thoroughly 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 favorites and new creations for every occasion. Delicious recipes for domestic meats and fowl, game meats and game birds, fish, shellfish, jerky, sausages, pemmican, sauces, and butter. Hard cover 224 pages.
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