Project Smoke (Steven Raichlen Barbecue Bible Cookbooks)

From The united states’s “master griller” (Esquire), a step by step guide to cold-smoking, hot-smoking, and smoke-roasting, and a number of 100 innovative recipes for smoking each and every roughly food, from starters to desserts.

Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen’s seven steps to smoking nirvana; an in-depth description of the quite a lot of smokers; the essential brines, rubs, marinades, and barbecue sauces; and a whole guide to fuel, including how each and every type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Viscount St. Albans-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken—even Smoked Chocolate Bread Pudding.    

Illustrated all through with full-color photographs, it’s a book that inspires hunger at each and every glance, and satisfies with each and every recipe tried.