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Where There's Smoke There's Flavor PDF Print E-mail

by: Richard W. Langer

In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food -- from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Meat recipes include pork dishes such as Chili Chops, Five-Spice Ribs, and Pork Pecan Roll with Maple Sauce, as well as beef and lamb dishes like Oriental Flank Steak, Smokeburgers, and Roti Leg of Lamb. Poultry specialties include Jamaican Jerked Chicken Breasts, Turkey Kabobs, and Orange-Glazed Game Hen with Watercress Stuffing. A seafood chapter explains how to smoke salmon, bluefish, scallops, shrimp, and more. To accompany the main dish, Langer suggests smoked vegetables sucha as stuffed tomatoes, onions, potatoes, and corn on the cob, as well as irresistible appetizers like Chicken Snaps and Simple Caesar Zucchini.

Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.

About The Author:

Richard Langer is the author of the bestselling The Bread Machine Bakery Book, More Recipes for Your Bread Machine Bakery, and Bread Machine Sweets. He is the former gardening columnist for the New York Times and the author of several gardening books, including The After-Dinner Gardening Book and Grow It!
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