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Smoking Food A Beginner's Guide by Chris Dubbs, Dave Heberle

Smoking Food A Beginner's Guide


RRP £9.99

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Smoking Food A Beginner's Guide by Chris Dubbs, Dave Heberle

In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials - and how simple they can be. They explain how to choose the best fuels, how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to chestnuts. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include slow-smoked salmon, country-style bacon, hot-smoked shrimp as well as a variety of vegetarian options including smoked cheeses, nuts and vegetables. With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.


Smoking Food by Chris Dubbs and Dave Heberle takes the fear out of putting smoke on meats....They cover all the bases: how to build a smoker, what fules to use, how to make your own sausage and design your own cures and marinades. Smoking Food also will teach you how to dress a fish, cure venison and smoke everything from snapping turtles to pheasants to chestnuts.

About the Author

Chris Dubbs and Dave Herberle have written separately on subjects as varied as animals in space, immigration, construction safety, and Polish cooking.

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Book Info

Publication date

28th January 2010


Chris Dubbs, Dave Heberle

More books by Chris Dubbs, Dave Heberle
Author 'Like for Like'


How To Books Ltd an imprint of Little, Brown Book Group


192 pages


Preserving & freezing
General cookery & recipes



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