| 000 | 01367nam a22002898i 4500 | ||
|---|---|---|---|
| 001 | 689975 | ||
| 005 | 20210719172943.0 | ||
| 008 | 121206s2013 nyua 000 0 eng|d | ||
| 020 |
_a9780847839797 (hbk.) : _c£25.00 |
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| 035 | _a(StDuBDS)9780847839797 | ||
| 040 |
_aStDuBDS _cStDuBDS _erda _dUkLoUWL |
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| 072 | 7 |
_aFOO _2eflch |
|
| 072 | 7 |
_aFOO _2ukslc |
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| 082 | 0 | 4 |
_a641.5'78 _223 |
| 100 | 1 |
_aByres, Tim, _eauthor. |
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| 245 | 1 | 0 |
_aSmoke : _bnew firewood cooking / _cTim Byres. |
| 264 | 1 |
_aNew York : _bRizzoli, _c2013. |
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| 300 |
_a256 pages : _billustrations (colour) ; _c26 cm |
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| 336 |
_atext _2rdacontent |
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| 336 |
_astill image _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 520 | 8 | _a'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 flavour of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavours - 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 smokecured meats to add layers of flavour to a dish. | |
| 650 | 0 | _aBarbecuing. | |
| 650 | 0 | _aSmoked foods. | |
| 942 | _n0 | ||
| 999 |
_c43875 _d43875 |
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