- Title: COOKING WITH FIRE AND SMOKE
- Author: Phillip Stephen Schulz
- Released: 0000-00-00
- Pages: 336
- ISBN: 0671733095
- ASIN: B000C4SR54
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From Publishers Weekly
Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels (even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning. Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and short ribs with lime and beer. Better Homes & Gardens Cook Book Club alternate.
Copyright 1986 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
A winning collection of recipes and tricks of the trade for outdoor cookery. The Columbus Dispatch
If Cooking with Fire and Smoke
is not the definitive word on cooking with fire and smoke, then I don't know what is.
Irene Sax New York Newsday
Schulz explodes with ideas...a good book to get you out of the summer doldrums.
--This text refers to an alternate