{"product_id":"project-smoke-seven-steps-to-smoked-food-nirvana-plus-100-irresistible-recipes-from-classic-slam-dunk-brisket-to-adventurous-smoked-bacon-bourbon-hardcover","title":"Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon - Hardcover","description":"\u003cp\u003eby \u003cb\u003eSteven Raichlen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHow to smoke everything, from appetizers to desserts!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes--every one a game-changer -for smoked food that roars off your plate with flavor. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay--try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eUSA Today\u003c\/i\u003e says, \"Where there's smoke, there's Steven Raichlen.\" Steven Raichlen says, \"Where there's brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.\" And Aaron Franklin of Franklin Barbecue says, \"Nothin' but great techniques and recipes. I am especially excited about the smoked cheesecake.\" Time to go forth and smoke. \u003cp\u003e\u003c\/p\u003e \"If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.\" \u003cbr\u003e --Tom Colicchio, author, chef\/owner of Crafted Hospitality, and host of \u003ci\u003eTop Chef\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e \"Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.\" \u003cbr\u003e --Myron Mixon, author and host of\u003ci\u003e BBQ Pitmasters\u003c\/i\u003e, \u003ci\u003eSmoked\u003c\/i\u003e, and\u003ci\u003e BBQ Rules\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSteven Raichlen is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \u003ci\u003eBrisket Chronicles;\u003c\/i\u003e \u003ci\u003eProject Fire;\u003c\/i\u003e \u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \u003ci\u003eProject Smoke\u003c\/i\u003e; \u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \u003ci\u003eHow to Grill\u003c\/i\u003e. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series \u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \u003ci\u003ePrimal Grill\u003c\/i\u003e; and \u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eEsquire, \u003c\/i\u003e and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003c\/p\u003e\n        \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.2 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 10, 2016\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51765567488288,"sku":"9780761189237","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/3997fb74e788fce5ec9e37d779aa4010.webp?v=1780273923","url":"https:\/\/ebocreations.com\/products\/project-smoke-seven-steps-to-smoked-food-nirvana-plus-100-irresistible-recipes-from-classic-slam-dunk-brisket-to-adventurous-smoked-bacon-bourbon-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}