ISBNs for cooking smoked foods

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cooking smoked foods matches 26 work(s)

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Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-dunk Brisket) to Adventurous (Smoked Bacon-bourbon Apple Crisp)

By Steven Raichlen

See complete details on each edition (2 editions listed)

Hardcover:

9780761189237 | Workman Pub Co, May 10, 2016, cover price $37.50

Paperback:

9780761181866 | Workman Pub Co, May 10, 2016, cover price $22.95

The Smoking Bacon and Hog Cookbook: The Whole Pig and Nothing but the Pig Bbq Recipes

By Bill Gillespie

See complete details on each edition (1 edition listed)

Paperback:

9781624142246, titled "The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing but the Pig BBQ Recipes" | Page Street Pub Co, March 15, 2016, cover price $21.99

The River Cottage Curing and Smoking Handbook

Debbie Macomber's classic story about the romance between the housemother to a trio of male college students and the stepbrother of one of her charges is accompanied by Renee Roszel's original novel about ambitious Joshua Raven, whose purchase of Maxim Enterprises is tied to his marriage to the current owner's unwilling daughter. Original.

By Hugh Fearnley-Whittingstall (introduced by)

See complete details on each edition (2 editions listed)

Hardcover:

9781607747871, titled "The River Cottage Curing & Smoking Handbook" | Ten Speed Pr, April 14, 2015, cover price $22.00

Paperback:

9780373834099, titled "Love by Degree/Boardroom Bridegroom" | Harlequin Books, June 1, 1999, cover price $6.99 | also contains Love by Degree/Boardroom Bridegroom | About this edition: Debbie Macomber's classic story about the romance between the housemother to a trio of male college students and the stepbrother of one of her charges is accompanied by Renee Roszel's original novel about ambitious Joshua Raven, whose purchase of Maxim Enterprises is tied to his marriage to the current owner's unwilling daughter.

Franklin Barbecue: A Meat-smoking Manifesto

By Jordan Mackay

See complete details on each edition (1 edition listed)

Hardcover:

9781607747208 | Ten Speed Pr, April 7, 2015, cover price $29.99

Education, Nature, and Society

Offers advice on barbecuing food on a water smoker, and shares recipes for ribs, pork, beef, lamb, venison, poultry, fish, kabobs, vegetables, and sauces

By Stephen Gough

See complete details on each edition (2 editions listed)

Hardcover:

9780415659482 | Routledge, December 9, 2014, cover price $160.00

Paperback:

9780316513012, titled "Where There's Smoke There's Flavor: Real Barbecue-The Tastier Alternative to Grilling" | Little Brown & Co, July 1, 1996, cover price $19.99 | also contains Where There''s Smoke There''s Flavor: Real Barbecue-The Tastier Alternative to Grilling | About this edition: Offers advice on barbecuing food on a water smoker, and shares recipes for ribs, pork, beef, lamb, venison, poultry, fish, kabobs, vegetables, and sauces

The Everything Guide to Smoking Food: All You Need to Cook With Smoke -- Indoors or Out!

By Larry Gaian

See complete details on each edition (1 edition listed)

Paperback:

9781440572982 | Adams Media Corp, May 18, 2014, cover price $18.99

Fire and Smoke: A Pitmaster's Secrets

About the middle of the sixteenth century Europe entered a crucial phase in its history. The next hundred years or so were to see decisive stages in the transition from medieval to modern, and in the development of governments and their connections with social groups or classes. There emerged, too, the most dynamic of all continental political forms-the nation state.

By Chris Lilly

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Hardcover:

9780312756079, titled "State and Society in Europe, 1550-1650" | Palgrave Macmillan, October 1, 1980, cover price $27.50 | also contains State and Society in Europe, 1550-1650 | About this edition: About the middle of the sixteenth century Europe entered a crucial phase in its history.

Paperback:

9780770434380, titled "Fire & Smoke: A Pitmaster's Secrets" | Clarkson Potter, April 22, 2014, cover price $24.99

Wiley's Championship BBQ: Secrets That Old Men Take to the Grave

By Chia Chong (photographer), Amy Paige Condon, Janet Mccrary and Wiley Mccrary

See complete details on each edition (1 edition listed)

Hardcover:

9781423636311 | Spiral-bound edition (Gibbs Smith, March 15, 2014), cover price $19.99

The Arbroath Smokie Bible

Product Description: The Arbroath Smokie is one of Scotland's best loved traditional fish delicacies, taking its name from the small coastal town in the county of Angus it has been on the menu for a thousand years. Unlike its famous fishy relatives, Finnan Haddies and Loch Fyne kippers, which are cold-smoked and require cooking before heating, Arbroath Smokies are uniquely hot-smoked, making them ready to eat straight from the smoker...read more

By Bob Dewar (illustrator)

See complete details on each edition (1 edition listed)

Paperback:

9781780271729 | Birlinn Ltd, November 1, 2013, cover price $8.00 | About this edition: The Arbroath Smokie is one of Scotland's best loved traditional fish delicacies, taking its name from the small coastal town in the county of Angus it has been on the menu for a thousand years.

America's Best Barbeque: Recipes and Techniques for Prize-winning Ribs, Wings, Brisket, and More

By Arthur Aguirre

See complete details on each edition (1 edition listed)

Hardcover:

9781626362567 | Skyhorse Pub Co Inc, April 29, 2014, cover price $24.95

Charcuterie: The Craft of Salting, Smoking, And Curing

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

By Brian Polcyn, Michael Ruhlman and Yevgenity Solovyev (illustrator)

See complete details on each edition (2 editions listed)

Hardcover:

9780393240054 | Rev upd edition (W W Norton & Co Inc, September 3, 2013), cover price $35.00

9780393058291 | W W Norton & Co Inc, November 1, 2005, cover price $35.00 | About this edition: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.

Smoke: New Firewood Cooking: How to Build Flavor with Fire, on the Grill and in the Kitchen

By Tim Byres, Jody Horton (photographer) and Josh Ozersky (foreword by)

See complete details on each edition (1 edition listed)

Hardcover:

9780847839797 | Reprint edition (Rizzoli Intl Pubns, April 30, 2013), cover price $40.00

The Big Smoker Book: Barbecue Techniques and Recipes

Product Description: Smoking is a very special kind of barbecue using the low temperature range. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, along with expert tips on appliances, fuel, and accessories...read more

By Karsten Aschenbrandt and Rudolf Jaeger

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Hardcover:

9780764343285 | Schiffer Pub Ltd, March 28, 2013, cover price $34.99 | About this edition: Smoking is a very special kind of barbecue using the low temperature range.

Smoky Greats: Delicious Smoky Recipes, the Top 51 Smoky Recipes

By Jo Franks

See complete details on each edition (1 edition listed)

Paperback:

9781486459995 | Lightning Source Inc, March 1, 2013, cover price $19.94

The Complete Idiot's Guide to Smoking Foods

Product Description: â¢ Over 100 recipes for smoking all types of food, as well as for rubs and sauces, and more â¢ Features expert tips for smoking success, including common smoking mistakes

By Ted Reader

See complete details on each edition (1 edition listed)

Paperback:

9781615641550 | Alpha Books, April 3, 2012, cover price $19.95 | About this edition: â¢ Over 100 recipes for smoking all types of food, as well as for rubs and sauces, and more â¢ Features expert tips for smoking success, including common smoking mistakes

Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill

By Jamie Purviance

See complete details on each edition (1 edition listed)

Paperback:

9780376020673 | Houghton Mifflin, April 3, 2012, cover price $21.99

Cold Smoking and Salt Curing Meat, Fish and Game

Product Description: With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game―adapting today's materials to yesterday's traditional methods...read more

By A. D. Livingston

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Paperback:

9781599219820, titled "Cold-Smoking & Salt-Curing Meat, Fish, & Game" | Lyons Pr, October 5, 2010, cover price $14.95 | About this edition: With this book, A.

9781558214224 | Lyons Pr, June 1, 1995, cover price $14.95 | About this edition: Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.

Smoking Meat: The Essential Guide to Real Barbecue

By Jeff Phillips

See complete details on each edition (1 edition listed)

Paperback:

9781770500389 | Whitecap Books Ltd, May 15, 2012, cover price $29.95

Techniques for Planking

Product Description: Got wood? You should. Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Best part is, you don't need a fancy rig, special equipment, or complicated directions to start planking. All you really need is a board and this book...read more

By Karen Adler and Judith Fertig

See complete details on each edition (1 edition listed)

Hardcover:

9781558326682 | Spiral-bound edition (Harvard Common Pr, April 16, 2010), cover price $12.95 | About this edition: Got wood?

Championship BBQ Secrets For Real Smoked Food

Product Description: Hundreds of recipes and 16 new pages of photos including step-by-step how-to. Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more...read more

By Karen Putman

See complete details on each edition (3 editions listed)

Hardcover:

9780778801382 | Robert Rose Inc, April 1, 2006, cover price $29.95 | About this edition: A comprehensive reference on the art of slow cooking and smoking on the barbecue includes how-to instructions for smoking methods, with tips on how to transform any type of barbecue equipment into a smoker, prepare food for smoking, and use brines, marinades, rubs, glazes, and sauces, as well as three hundred recipes, organized by ingredients, that cover everything from meats and vegetables to desserts.

Paperback:

9780778804499 | 2 edition (Robert Rose Inc, March 8, 2013), cover price $24.95 | About this edition: Hundreds of recipes and 16 new pages of photos including step-by-step how-to.

9780778801306 | Robert Rose Inc, April 1, 2006, cover price $24.95 | About this edition: A comprehensive reference on the art of slow cooking and smoking on the barbecue includes how-to instructions for smoking methods, with tips on how to transform any type of barbecue equipment into a smoker, prepare food for smoking, and use brines, marinades, rubs, glazes, and sauces, as well as three hundred recipes, organized by ingredients, that cover everything from meats and vegetables to desserts.

Mastering the Craft of Smoking Food

An all-encompassing guide to smoking food at home shares tips for making jerky, sausage, ham, and other products using basic equipment that can be purchased or made using the author's instructions. Original.

By Warren R. Anderson

See complete details on each edition (1 edition listed)

Paperback:

9781580801355 | Burford Books, February 28, 2006, cover price $18.95 | About this edition: An all-encompassing guide to smoking food at home shares tips for making jerky, sausage, ham, and other products using basic equipment that can be purchased or made using the author's instructions.

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

The art of barbecue comes alive in this fun, flavorful collection of 225 recipes for 'smoking' a wide variety of foods in the backyard grill or on the stovetop, while introducing readers to the basics of this American cooking style. Original.

By Bill Jamison and Cheryl Alters Jamison

See complete details on each edition (3 editions listed)

Hardcover:

9781558321069 | Harvard Common Pr, May 1, 1996, cover price $29.95 | About this edition: Offers general tips on preparing smoked foods and includes recipes for appetizers, soups and salads, beef, pork, lamb and veal, poultry, shellfish, vegetables, and side dishes

Paperback:

9781558322929 | Harvard Common Pr, April 1, 2004, cover price $19.95 | About this edition: The art of barbecue comes alive in this fun, flavorful collection of 225 recipes for 'smoking' a wide variety of foods in the backyard grill or on the stovetop, while introducing readers to the basics of this American cooking style.

9781558321076 | Harvard Common Pr, May 1, 1996, cover price $17.95 | About this edition: Offers general tips on preparing smoked foods and includes recipes for appetizers, soups and salads, beef, pork, lamb and veal, poultry, shellfish, vegetables, and side dishes

Love by Degree/Boardroom Bridegroom

By Debbie MacOmber and Renee Roszel

See complete details on each edition (1 edition listed)

Paperback:

9780373834099 | Harlequin Books, June 1, 1999, cover price $6.99 | also contains The River Cottage Curing and Smoking Handbook | About this edition: Debbie Macomber's classic story about the romance between the housemother to a trio of male college students and the stepbrother of one of her charges is accompanied by Renee Roszel's original novel about ambitious Joshua Raven, whose purchase of Maxim Enterprises is tied to his marriage to the current owner's unwilling daughter.

Where There's Smoke There's Flavor: Real Barbecue-The Tastier Alternative to Grilling

Offers advice on barbecuing food on a water smoker, and shares recipes for ribs, pork, beef, lamb, venison, poultry, fish, kabobs, vegetables, and sauces

By Richard W. Langer and Susan McNeill (illustrator)

See complete details on each edition (1 edition listed)

Paperback:

9780316513012, titled "Where There's Smoke There's Flavor: Real Barbecue-The Tastier Alternative to Grilling" | Little Brown & Co, July 1, 1996, cover price $19.99 | also contains Education, Nature, and Society | About this edition: Offers advice on barbecuing food on a water smoker, and shares recipes for ribs, pork, beef, lamb, venison, poultry, fish, kabobs, vegetables, and sauces

The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese

Product Description: Smoked turkey, pheasant, salmon, pÃ¢tÃ©: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke...read more

By Ed Park and Lue Park

See complete details on each edition (1 edition listed)

Hardcover:

9780811701167 | Stackpole Books, August 1, 1992, cover price $24.95 | About this edition: Smoked turkey, pheasant, salmon, pÃ¢tÃ©: these expensive delicacies can be make at home for surprisingly low cost.

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