Smoke : new firewood cooking : how to build flavor with fire, on the grill and in the kitchen / Tim Byres ; photography by Jody Horton.
"A Texan chef shows there is a whole world of flavor beyond just barbecue. 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 flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors--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 smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch--not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious."--Publisher description.
Record details
- ISBN: 9780847839797
- ISBN: 0847839796
- Physical Description: 255 p. : ill. (chiefly col.) ; 26 cm
- Publisher: New York : Rizzoli : 2012, c2013.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (p. 246) and index. |
Search for related items by subject
Subject: | Cooking (Smoked foods) Barbecuing. Barbecuing. Cooking (Smoked foods) |
Genre: | Cookbooks. Cookbooks. |
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Homer Public Library | 641.616 BYR (Text) | 000128892 | Nonfiction | Available | - |