Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker 
asked by spiderman on November 18, 2006 2:18 AM
Get that great taste of wood-smoked food using the top of your kitchen stove.
Contains everything you need to know about smoking foods at home, using a stovetop smoker.
Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.
Reviews
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This is style that is not that hard and due to stovetop adaptation, one can have the healthy benefits as well as unique smokin' flavor. This aid and recipe collection will aid that immensely.
Styler was on FoodNetwork showing this off, caught my eye and appetite. He has great recipe breath here: even scrambled eggs and soups and salads, to what one typically associates with smoking: ribs, sausage, chicken, fish, etc. Favorites thus far include: Smoked Salmon Pate; Phyllo Pastry Tartletts with Smoked Shrimp and Spinach Filling; Turkey-Mushroom Barley Soup; Tea-Smoked Duck with Asian Slaw; Tea-Smoked Shrimp and Asparagus Stir-Fry.
Only way to make this even more exceptional and useful would be "sources" listing and color photos. The latter would certainly heighten the price.
Styler was on FoodNetwork showing this off, caught my eye and appetite. He has great recipe breath here: even scrambled eggs and soups and salads, to what one typically associates with smoking: ribs, sausage, chicken, fish, etc. Favorites thus far include: Smoked Salmon Pate; Phyllo Pastry Tartletts with Smoked Shrimp and Spinach Filling; Turkey-Mushroom Barley Soup; Tea-Smoked Duck with Asian Slaw; Tea-Smoked Shrimp and Asparagus Stir-Fry.
Only way to make this even more exceptional and useful would be "sources" listing and color photos. The latter would certainly heighten the price.
reviewed by jan1975 on November 24, 2006 5:44 AM
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This book on the history of smoking is not only an articulate guide which dispenses with the "silly" notion of cancer, but it involves the reader on a sojourn that is out of this world. Explore ancient smoking history, ranging from Chinese opium pipes in the 800 AD era to a more refined place called Paris where tobacco was shipped in X-Ray tubes to keep freshness. Comes with free lighter fluid and a carton of cigs.
reviewed by learner on November 29, 2006 7:06 AM