Product Description

Get that great taste of wood-smoked food using the top of your kitchen stove.

Contains everything you need to know about smoking foods at home, using a stovetop smoker.

Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.

Product Details

• Amazon Sales Rank: #14164 in Books
• Published on: 2004-08-01
• Released on: 2004-08-03
• Original language: English
• Number of items: 1
• Binding: Paperback
• 256 pages

Features

• ISBN13: 9780060548155
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Move over George Foreman. In the unique tradition of cookbooks constructed for a specific kitchen gadget, Chef Styler (formerly of the Black Dog Tavern in Martha's Vineyard) weighs in with 95 recipes for the CMI Stovetop Smoker, a contraption that requires just a handful of wood chips and heat from any kitchen stove. Often, the simplest of the book's dishes put the salivary glands into overdrive. Corn on the Cob and Garlic Mashed Potatoes speak for themselves. Smoked Corn Chips take 10 minutes to become warm and flavorful, thus enhancing the Smoky-Spicy Salsa, with smoked tomatoes, in which they're dipped. In-Flight Almonds combine sugar, salt, a bit of cayenne pepper and the scent of hickory for the classic savory snack, with no seatbelts required. Beef Jerky employs strips of bottom round, which are tossed in salt and brown sugar and smoked in mesquite or hickory, then oven-dried at low heat for four hours. Most of the recipes involve a finishing off, or some pre-cooking, in the oven or on the stovetop, since the Smoker favors complexity of taste over high heat. Styler doesn't overlook soups and seafood, uniting the two in Smoky Mussel Chowder with plenty of cream and butter offsetting the mollusks' intensity. Among the more complex offerings, Pulled Pork stands a chance of tasting fine given its dry rub and 45 minutes of smoke. And in a nifty variation, Tea-Smoked Duck with Asian Slaw replaces the wood with jasmine tea leaves.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Christopher Styler is the author of Primi Piatti, and his articles have appeared in Family Circle, Redbook, Woman's Day, and New York magazine.

Customer Reviews

Smokin'
I really like this cookbook. If you are new to indoor smoking and using the stovetop smoker, it is a very useful guide that covers tips on using the smoker, pairing woodchips with a variety of foods, and plenty of tasty recipes. It also includes the author's personal experiences with using the smoker. This is a definite plus that shows up in the recipes and indicates that the author is familiar with them and didn't just collect a bunch of untried recipes to fill up the book. One comment that caught my attention was the turkey wings, the author mentions that he doesn't smoke them to eat as a main dish because they can be tough. I used to bake turkey wings portions in the oven at a low temperature and they always turned out great. Now I smoke them first and then finish them in the oven. Now they are even better! I soak them in a brine overnight:

1 onion, quartered
4-5 cloves garlic
1 or 2 stalks of celery, quartered
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black pepper
2 tablespoons dried herbs (optional), I usually use parsley
8 cups water

2 packs turkey wing portions, joint pieces, not the whole wings.

Place all of the ingredients, except the 8 cups of water and wings, in a blender. Add 1 cup of water. Process until smooth. Pour into a large bowl. Add remaining 7 cups of water. Stir to combine. Add wings. Let sit overnight. Pour off brine, rinse wings, pat dry with paper towel, and sprinkle skin with paprika. Rub it in. Prepare smoker as directed (I use about 2 tablespoons of oak or hickory). Place wings in smoker skin side up. Let wings smoke on top of stove for about 30 minutes. Place in a 325 degree oven and let them cook until tender about 45 minutes.

This is really a great book if you just got your smoker and don't know what to do with it or if you have had it awhile and are looking for new things to try like the Smoked Mozzarella served with roasted red peppers, fresh basil leaves, and a drizzle of olive oil. Yum!

Must Have Book With a Cameron Smoker
Along with the Cameron Smoker I bought my husband for Christmas, I also purchased this book. Great ideas for smoking foods and some yummy recipes. It's easy to understand and the recipes we've tried have been delicious.

Cheerful Guide to Smoking Food
Styler has an upbeat, cheerful & encouraging approach to smoking food that makes you want to put everything you have in the frige in your smoker. The basic recipes at the back are the best part.