Details for: Project smoke : seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp) / › University of West London Library catalogue

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Project smoke : seven steps to smoked food nirvana, plus 100 irresistible recipes from classic (slam-dunk brisket) to adventurous (smoked bacon-bourbon apple crisp) / Steven Raichlen.

By: Raichlen, Steven [author.]Material type: Text

TextPublisher: New York : Workman Publishing, [2016]Copyright date: ©2016Description: 292 pages : illustrations (colour) ; 24 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780761189237 (hbk.) :Subject(s): Smoking (Cooking) | Food and Drink | Food and DrinkDDC classification: 641.4'6 Summary: Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavours 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 various smokers; the essential brines, rubs, marinades and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish.

Holdings
Item type	Current library	Home library	Shelving location	Class number	Status	Barcode
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.46 RAI (Browse shelf(Opens below))	Available	06359914
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.46 RAI (Browse shelf(Opens below))	Available	06359930
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.46 RAI (Browse shelf(Opens below))	Available	06361382
Book	Paul Hamlyn Library	Paul Hamlyn Library	Floor 3	641.46 RAI (Browse shelf(Opens below))	Available	06361625

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Includes index.

Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavours 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 various smokers; the essential brines, rubs, marinades and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish.

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