Smoke Cooking
by Matt Kramer and Roger Sheppard
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(from the book's authors)
This cookbook is the result of a smoke-cooking contest which the authors have been carrying on for five years. They each started with one smoke cooker and limited barbecue experience, but gradually picked up more elaborate equipment, experience and polish, and a rich assortment of successful smoke-cooking recipes. Finding that only a few scattered pages had ever been written on the subject, the authors were encouraged to combine their best efforts in a practical cookbook devoted entirely to smoke cooking.
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Book Details
First Sentence
"Smokehouses have been used for centuries in the preservation of meat."
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Edition Notes
Every cook should have a copy of this book - but finding it is not easy.
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First Sentence
"Smokehouses have been used for centuries in the preservation of meat."
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