The Bradley Smoker Cookbook
Skyhorse Publishing (Verlag)
978-1-63220-715-9 (ISBN)
More and more people are turning away from fast and frozen foods and moving toward increased time cooking at home, farm to table concepts, and discovering that they can cook restaurant-quality food without a culinary degree. This book takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it is. The Bradley Smoker Cookbook offers such recipes as:
Sesame smoked duck over soba noodles
Smoky peach cobbler
Baconwith three different finishes
Smoked buffalo chicken potpie
And much more!
In partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, five of its online bloggers/pro staff will produce a cornucopia of recipes that anyone can duplicate with their own smokervegetables; appetizers; wild game; components that work in other stove-top, grilled, and oven-baked dishes; and a number of recipes for foods you wouldn’t normally associate with smoking.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Lena Clayton is the co-owner of a full-service restaurant and catering business Cravings Restaurant + Lounge. She lives in Vancouver, British Columbia, in Canada. Steve Cylka is a recipe developer, a food photographer, and the author of The Black Peppercorn, a website featuring original recipes. He won the Courvoisier Collective Culinary Masterpieces Competition in 2012. Steve lives in Toronto, Ontario, in Canada. Kathleen Donegan is the founder and chief writer at the blog The Philly Foodist, which celebrates local, seasonal, and humanely raised food. She lives in Philadelphia, Pennsylvania. Brad Lockwood has been a commercial meat processor for the past twenty-five years, as well as the past president of the PA Meat Processors Association. He is the current host of Love of the Hunt TV. Brad lives in Brookville, Pennsylvania. Jennifer L. S. Pearsall is a professional editor, writer, and photographer in the outdoor sporting industry, as well as the publisher of the popular blog TheBaconAffairs.com. Pearsall resides in Waupaca, Wisconsin.
| Verlagsort | New York, NY |
|---|---|
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 866 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-63220-715-X / 163220715X |
| ISBN-13 | 978-1-63220-715-9 / 9781632207159 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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