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Home Book of Smoke-cooking Meat, Fish & Game

Home Book of Smoke-cooking Meat, Fish & Game

Home Book of Smoke-cooking Meat, Fish & Game Hardcover - 1971

by Sleight, Jack; Raymond Hull

  • Used
  • Hardcover
  • first
Used - Near Fine in Very Good dust jacket

Description

Harrisburg, PA: Stackpole Books. Near Fine in Very Good dust jacket. 1971. First Edition. Hardcover. First Edition. 160 pages. Illustrated by sketches by Jack Sleight. No index. Near Fine boards light wear to tail end of the spine; dust jacket has short closed tears along the edge; not price clipped. Handsome copy with flaws. From the front cover. "(H)ow to make or select, use, get the most from a smoke oven, a-b-c's of brines and seasonings, and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies" . As I browse through the chapters I have come across extensive instruction on building your own smoke oven, but also how to utilize exsisting tools or appliances such as a wheelbarrow or an old refrigerator as a smoke oven. There is a vast amount of information for anyone interested in smoking meat, fish and poultry at home, or even in an apartment. Contents: The Art of Smoking Food; Equipment for Home Smoking (includes sections on homemade and commercial smoke ovens); The Key to Good Flavor: Brines and Seasonings; Smoking Butcher's Meat; Smoked Poultry and Game Birds; Smoking Wild Game; Smoked Fish and Shellfish; Sausages (includes ginders, stuffers, casings and much more); Miscellaneous Delicacies (cheese, nuts, frog's legs, more); Canning Smoked Food; Big-Scale Production; Appendix. An invaluable reference work, the first of the kind that evaluates the equipment and methods of smoking. --New York Times; 8vo .
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