About this item
From America's "master griller" (Esquire) , a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. Smoke is the soul of barbecue, the alchemy that happens when burning wood infuses its magical flavors into food. Project Smoke tells you how to make the alchemy happen, with Raichlen's seven steps to smoking nirvana; an in-depth description of the various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete guide to fuel, including how each type of wood subtly seasons a dish. Then the recipes for 100 enticing, succulent, boldly-flavored smoked dishes, including Bacon-Crab Poppers, Cherry-Glazed Baby Back Ribs, Slam-Dunk Brisket, Jamaican Jerk Chicken - even Smoked Chocolate Bread Pudding.
About the Author
Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. His websites are stevenraichlen.com and barbecuebible.com
