This interesting book explains all about smoke cooking. Authored by Matt Karmer and Roger Sheppard and published by Hawthorne Books in 1967, it is one of the first books written devoted entirely to smoke cooking. You will learn about how to build your own smoker as well as how to smoke a variety of meats. The recipes in this book cover hors d'oeuvre, ground meats, beef, pork, lamb, fish, fowl, skewer cooking, sausages and variety meats. There s a section on marinades, sauces, gravies and seasoning, and there is a special section on curing. You will learn how to make the best hamburgers ever.
This hardcover, book club edition is used but in good condition with a tight binding, no bent page corners, no writing or marks and the dust cover is intact but has shelf wear.
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