Product Description

Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.

Product Details

• Amazon Sales Rank: #56644 in Books
• Published on: 2006-04-25
• Original language: English
• Number of items: 1
• Binding: Paperback
• 320 pages

From Publishers Weekly
Anderson, a self-taught food-smoking "hobbyist," is enthusiastic about his subject, but his exhaustive tome suffers from an excess of explanation. Clear to the point of stating the obvious (e.g., "oven mitts... are very useful for handling things such as hot smoker racks"), his descriptions of techniques are redundant and read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. In the first half of the book, the author defines smoking, explains the difference between hot and cold smoking, describes a variety of smokers and covers food safety and equipment. The book's second half is more enticing: it includes useful information on curing and brining meat (to enhance flavor); recipes and techniques for preparing such dishes as Peking-Style Chicken, Golden Goose, Lamb Ham, Scotch-Style Smoked Salmon, and Italian Shrimp—Marinated; and a chapter on making sausage. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs. But for those who plan to make a habit of smoking food, Anderson delivers. 24 b&w photos, 24 line drawings. (Apr.)
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Customer Reviews

If you want to learn to smoke foods, this is the book!
This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.

A simply superb and "user friendly" reference for the preparation of smoked meats
One of the oldest methods known to man for preserving meat, smoking over a controlled fire is a technique mastered by every human culture we have knowledge of. Mastering The Craft Of Smoking Food by Warren Anderson is a new and expansive instructional guide for properly cooking in the tasteful culinary style of smoking. Inclusive of master strategies for making bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and so many more delicious meats, Mastering The Craft Of Smoking Food features a culinary wealth of expertise and do-it-yourself tactics for smoking any and every kind of meat. Enhanced with illustrations and recipes for their preparation, Mastering The Craft Of Smoking Food is very highly recommended for aspiring amateur kitchen cooks and seasoned professional chefs alike as a simply superb and "user friendly" reference for the preparation of smoked meats.

Mastering the Craft of Smoking Food.
Precisely the kind of information I needed to advance from my previous pedestrian attempts at smoking.