Versandkostenfrei ab 29,00 €
Zur Startseite gehen
  • Alle
  • Bücher
  • Musik-CDs & Vinyl
  • DVD & Blu-ray
  • Sonstiges
Zur Startseite gehen
Merkzettel
Warenkorb

Project Smoke

Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)

Raichlen, Steven
Englisch | Taschenbuch

From a master griller and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with recipes that will make your plates roar with flavor. "If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible." -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef 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. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Mehr anzeigen

Sofort verfügbar, Lieferzeit: 1-3 Tage

Nur noch wenige Artikel verfügbar!

Artikelzustand

Weitere Infos zum Zustand

29,40 €

Preise inkl. MwSt. zzgl. Versandkosten


14 Tage Zufriedenheitsgarantie
Risikofrei bestellen

Geprüfte Gebrauchtware
Einzeln geprüft

Produktinformationen "Project Smoke"

From a master griller and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with recipes that will make your plates roar with flavor. "If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible." -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef 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. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Untertitel
Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp)
H | B | T | Gramm
231 mm | 202 mm | 20 mm | 0.849 kg
Erscheinungsjahr
2016
FSK
0
Ausgabe
Taschenbuch
Verlag
Workman Publishing
ISBN-10
0761181865
ISBN-13
9780761181866
Autor
Raichlen, Steven
Sprache
Englisch
Seitenanzahl
293
Themen
Kochen / Essen nach Zutaten / Lebensmittelgruppen, Kochen und Rezepte allgemein, Kochen mit speziellem Zubehör oder Techniken: Grillen, Kochen: Konservieren und Einfrieren
Keywords
Kochen / Grillen, HC/Themenkochbücher, thanksgiving, Kochen / Essen nach Zutaten / Lebensmittelgruppen, guru, grill, day, tips, Räuchern (Konservierung), burning, holiday, Kochen mit speziellem Zubehör oder Techniken: Grillen, Kochen / Moderne Methoden, Hilfsmittel, Tipps u. Tricks, Englische Bücher / Kochbuch, fathers, summer, meal, slow, beer, wood, instructions, Kochen: Konservieren und Einfrieren, gift, men, salt, salmon, Kochen und Rezepte allgemein, steak, prep, ring, smoking, braise, bbq, recipes, cooking, pork, ribs, Grillen (Kochen) - Barbecue, smoke, heat, technique, Barbeque, meat, pepper
Verantwortliche Person gemäß Art. 16 GPSR
Buchpark GmbH, Krügerweg 1, 14959 Trebbin, Telefon: +4933817976585, E-Mail: info@buchpark.de

0 von 0 Bewertungen

Bewerten Sie dieses Produkt!

Teilen Sie Ihre Erfahrungen mit anderen Kunden.

Raichlen, Steven

Autor/in

Raichlen, Steven

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. 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 Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, 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.

Weitere Bücher von Raichlen, Steven:

Weitere Bücher von Raichlen, Steven

Produktgalerie überspringen
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Raichlen, Steven
From the author of Project Griddle this cheat sheet will be every griller's secret weapon-learn how to make the sauces, rubs, and marinades that take your grilling from ordinary to out of this world. Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations that give grilled food its depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops, slaters, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.

Buch | Englisch

24,00 €
Zum Artikel
Steven Raichlens Smoker Bible
Steven Raichlens Smoker Bible
Raichlen, Steven
In seinem neuen Buch widmet sich Steven Raichlen mit Smoken der Barbecue-Meisterdisziplin.Neben Schritt-für-Schritt-Anleitungen zu den verschiedenen Smoking-Techniken stellt der amerikanische Grill-Guru 100 innovative Rezepte mit Geflügel, Schwein, Rind, Fisch und Gemüse sowie beliebte Barbecue-Klassiker vor, die mit den großen Öfen zubereitet werden können. Von Vorspeisen über Hauptgerichte bis zu Beilagen, Desserts und Cocktails ist hier alles dabei, was zu einem perfekten Grillabend dazugehört.Darüber hinaus garantieren Hintergrundinformation zu den besten Smoker-Modellen, dem passenden Holz und dem richtigen Zubehör ein rauchig-zartes Grillerlebnis.Hier kommen nicht nur Einsteiger, sondern auch eingefleischte Grill-Profis auf ihre Kosten.

Buch | Deutsch

29,90 €
Zum Artikel
The Barbecue Bible. 10th Anniversary Edition
The Barbecue Bible. 10th Anniversary Edition
Raichlen, Steven
From a master griller and the author of Project Griddle comes the biggest, baddest, best salute to our passion for barbecue. ?"For aspiring gourmets of the grill ... there is only one book: The Barbecue! Bible." -The New Yorker A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs-even a chapter on thirst-quenchers to serve while you're busy fanning the coals.

Buch | Englisch

35,40 €
Zum Artikel
Ribs & Racks
Ribs & Racks
Raichlen, Steven
Perfekte Ribs sind der Höhepunkt eines jeden BBQ und niemand ist besser dazu befähigt, das Geheimnis saftiger Ribs zu lüften, als der preisgekrönte Autor und TV-Koch Steven Raichlen. Dieses Buch widmet sich der zarten Köstlichkeit und den dazugehörigen Rubs, Marinaden und Saucen. Wie vom Gründer der "Barbecue University" nicht anders zu erwarten, wird der Einstieg leicht gemacht: Steven erklärt die unterschiedlichen Gargeräte und -methoden, gibt Tipps für den Kauf und zeigt, wie man perfekte Ribs vorbereitet und anschließend in jedem geschlossenen Gargerät gart. Im Praxisteil führt er Ribs-Liebhaber nicht nur quer durch die USA, die Heimat der Ribs, sondern einmal um die Welt: Süß-scharfe Thai-Ribs vom Schwein, brasiianische Kokos-Ribs, mächtige Rinderrippen nach Texas-Art gerubbt und gesmokt, koreanische Beef Short Ribs, marokkanische Lamm-Ribs im Meschouistil und vieles mehr. Bringen Sie Ihr BBQ auf das nächste Level!

Buch | Deutsch

19,99 €
Zum Artikel
Project Griddle
Project Griddle
Raichlen, Steven
From America's bestselling grilling authority, an essential guide to griddles, including delicious recipes and the dos and don'ts of grilling. Named one of Amazon’s Best Cookbooks of the Year<BR><BR> Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. It traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. A gear chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for. <BR><BR> And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. It's Project Smoke for griddles—and don’t think of buying one without its guidance.  

Buch | Englisch

35,40 €
Zum Artikel
Les pros du fumoir: viandes, poissons, légumes, fruits
Les pros du fumoir: viandes, poissons, légumes, fruits
Raichlen, Steven

Buch | Französisch

18,46 € 24,95 € (26.01% gespart)
Zum Artikel
Tous les légumes au barbecue: La nouvelle bible pour les cuire parfaitement les légumes sur le gril
Tous les légumes au barbecue: La nouvelle bible pour les cuire parfaitement les légumes sur le gril
Raichlen, Steven

Buch | Französisch

16,17 € 24,95 € (35.19% gespart)
Zum Artikel
Sauces, rubs et marinades: La bible du barbecue
Sauces, rubs et marinades: La bible du barbecue
Raichlen, Steven

Buch

12,55 € 22,00 € (42.95% gespart)
Zum Artikel
Brasero et plancha: Cuisiner sur une plaque
Brasero et plancha: Cuisiner sur une plaque
Raichlen, Steven

Buch

16,95 € 24,95 € (32.06% gespart)
Zum Artikel
Sauces, rubs et marinades: La bible du barbecue
Sauces, rubs et marinades: La bible du barbecue
Raichlen, Steven

Buch | Französisch

39,60 €
Zum Artikel
Project Smoke
Project Smoke
Raichlen, Steven
From a master griller and author of Project Griddle comes a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, with recipes that will make your plates roar with flavor. "If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible." -Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef 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. There are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. "Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book." -Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Buch | Englisch

16,15 € 24,50 € (34.08% gespart)
Zum Artikel

Wusstest du, dass...

ein wiederverkauftes Buch rund 2,7 kg CO₂ einspart – das entspricht einer 14 km langen Autofahrt?

Erfahre mehr zum Thema Nachhaltigkeit bei Buchpark

Versandkostenfrei ab 29 €

14 Tage Rückgaberecht - Kein Risiko

Geprüfte Gebrauchtware

Filter werden angewendet...
Diese Website verwendet Cookies, um eine bestmögliche Erfahrung bieten zu können. Mehr Informationen ...