Smoke Cooking
Edition: [1st ed.]
Publisher: Hawthorn Books
Published: 1967
Place of publication: New York
Language: eng
Number of pages: 254
Subjects: Barbecue cookery.; Smoked meat.
First sentence: Smokehouses have been used for centuries in the preservation of meat.
Description: (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.
Notes: Every cook should have a copy of this book - but finding it is not easy.
Table of contents: label: 1
title: About Smoke Cooking
pagenum: 9; label: 2
title: Kinds of Smokers
pagenum: 14; label: 3
title: Make Your Own Smoker
pagenum: 18; label: 4
title: How to Use Your Smoker
pagenum: 28; label: 5
title: Hors d'Oeuvre
pagenum: 39; label: 6
title: Ground Meats
pagenum: 52; label: 7
title: Beef
pagenum: 81; label: 8
title: Lamb and Pork
pagenum: 95; label: 9
title: Fish
pagenum: 112; label: 10
title: Fowl
pagenum: 131; label: 11
title: Skewer Cooking
pagenum: 149; label: 12
title: Sausage
pagenum: 165; label: 13
title: Variety Meats
pagenum: 177; label: 14
title: Sauces, Marinades, Bastes and Butters
pagenum: 184; label: 15
title: The Oriental Touch
pagenum: 206; label: 16
title: Curing
pagenum: 221