Project Smoke Book Review
|Published:||2016, Storey Publishing|
|No. of Pages:||336|
|Cover Price:||$22.95 Paperback, $13.01 Kindle|
Steven Raichlen could easily be considered the “Julia Child” of barbecue. His authoritative advice has helped millions through his books, and Project Smoke adds a new dimension to barbecuing. Smoking is all the rage right now, and this book is very timely for those who want to expand their knowledge and skills from the barbecue to the smoker.
The book contains a wealth of information on different kinds of smokers, fuels and types of wood, tools, and even “The Ten Commandments of Smoking.” Once versed on how to go about it, there are dozens of recipes – good recipes – that will inspire everyone to start smoking.
The book is well-organized, and instructions are given in Raichlen’s easy manner. Besides all of the other positive aspects of this cookbook, it’s actually fun to read. The recipes aren’t run-of-the-mill; rather they are innovative and delicious. The Slam Dunk Brisket turned out almost ethereal – who knew that a mixture of Dijon mustard and dill pickle juice would tenderize and flavor a piece of meat, elevating it to a higher realm. The Smokehouse Beans are delicious, as well as the Bacon-Crab Poppers.
It seems that Raichlen has found a way to smoke almost everything: eggs, salads, meats, fish, poultry, and desserts. The recipes actually turn out looking just like the pictures in the book, and the taste (8 different recipes so far) has been outstanding.
For those who like to cook outdoors, and want to enjoy the flavor of smoked foods, this book is highly recommended.
Special thanks to NetGalley for supplying an advanced review copy of this book.
This book may be purchased at Amazon:
Project Smoke, Paperback
Project Smoke, Kindle Edition
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