Smoke: New Firewood Cooking: How To Build Flavor with Fire on the Grill and in the Kitchen

Tim Byres

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Sprache: Englisch

Verlag: Rizzoli International Publications, 2013

0847839796 / 9780847839797

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Artikelbeschreibung des Verkäufers

Winner of the 2014 James Beard Award in the General Cooking CategoryA Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all?but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods?not just meat?with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors?such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch?not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.…

Bestandsnummer des Verkäufers 00108178081

Titel
Smoke: New Firewood Cooking: How To Build Flavor with Fire on the Grill and in the Kitchen
Autor
Tim Byres
Verlag
Rizzoli International Publications
Erscheinungsjahr
2013
Zustand
Fair
Einband
Hardback
Sprache
Englisch
ISBN-10
0847839796
ISBN-13
9780847839797

World of Books (was SecondSale)

Montgomery, IL, USA

Verkäufer/-in mit 5 Sternen

AbeBooks-Verkäufer/-in seit 20. Dezember 2007

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