Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavourful recipes for smoking every kind of food, from starters to desserts.
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.
“Steven Raichlen really nails everything you need to know. As
someone who has been smoking meat his whole life, even I found new
ground covered in this smart, accessible book.”
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ
Rules
“If your version of heaven has smoked meats waiting beyond the
pearly gates, then Project Smoke is your bible.”
--Tom Colicchio, author, chef/owner Crafted hospitality, and host
of Top Chef
“Nothin’ but great techniques and recipes. I am especially excited
about the Smoked Cheesecake recipe.”
--Aaron Franklin, author and chef/owner Franklin Barbecue
“In his latest book, Project Smoke, Steven takes on the next
frontier in the barbecue world, devoting his attention to the art
of smoking….Project Smoke is both an indispensible guidebook to
mastering smoking techniques and a cookbook billowing with
innovative recipes, from the usual suspects like appetizers and
meats to the more surprising desserts, cocktails, and
condiments.”—Taste of the South
“The book is loaded with gorgeous, I-need-to-make-that-right now
photos, but it’s also a super accessible soup-to-nuts primer on
everything you need to know, and then some, whether you’re a
novice, an enthusiast, or a total all-out smoked food addict.
There’s hot smoking and cold-smoking, smoke-braising, tea-smoking,
“caveman” smoking direct on embers, and stovetop smoking. Who
wouldn’t want to know the 10 steps to perfect brisket, or how to
make best-ever Chinese barbecued pork, smoked nachos, and bacon
from scratch?”—Food Wine online
“Project Smoke faithfully handles classics like smoked ribs, pork
shoulder, and salmon, but also gleefully forays into unexpected
categories like cheese, desserts, and cocktails. An excellent
how-to for those fired up about smoke.”—Booklist
“Raichlen is the undisputed master of the grill; his 27 cookbooks
include 10 devoted specifically to grilling. Of all his recipes
that I have tried, I have never encountered one that failed to
impress. And most were not just impressive, they were superb,
worthy of serving to guests. It’s not just that he apparently
understands every possible element of grilling and smoking, it’s
that he also intuitively knows what kind of flavor combinations go
best with grilled food.” —St. Louis Post-Dispatch
"Raichlen’s comprehensive approach to exploring the mysteries of
outdoor cooking remains peerless. “Project Smoke” is a tour de
force." —The Washington Post
“Steven Raichlen really nails everything you need to know. As
someone who has been smoking meat his whole life, even I found new
ground covered in this smart, accessible book.”
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ
Rules
“If your version of heaven has smoked meats waiting beyond the
pearly gates, then Project Smoke is your bible.”
--Tom Colicchio, author, chef/owner Crafted hospitality, and host
of Top Chef
“Nothin’ but great techniques and recipes. I am especially excited
about the Smoked Cheesecake recipe.”
--Aaron Franklin, author and chef/owner Franklin Barbecue
“In his latest book, Project Smoke, Steven takes on the next
frontier in the barbecue world, devoting his attention to the art
of smoking….Project Smoke is both an indispensible guidebook to
mastering smoking techniques and a cookbook billowing with
innovative recipes, from the usual suspects like appetizers and
meats to the more surprising desserts, cocktails, and
condiments.”—Taste of the South
“The book is loaded with gorgeous, I-need-to-make-that-right now
photos, but it’s also a super accessible soup-to-nuts primer on
everything you need to know, and then some, whether you’re a
novice, an enthusiast, or a total all-out smoked food addict.
There’s hot smoking and cold-smoking, smoke-braising, tea-smoking,
“caveman” smoking direct on embers, and stovetop smoking. Who
wouldn’t want to know the 10 steps to perfect brisket, or how to
make best-ever Chinese barbecued pork, smoked nachos, and bacon
from scratch?”—Food Wine online
“Project Smoke faithfully handles classics like smoked ribs, pork
shoulder, and salmon, but also gleefully forays into unexpected
categories like cheese, desserts, and cocktails. An excellent
how-to for those fired up about smoke.”—Booklist
“Raichlen is the undisputed master of the grill; his 27 cookbooks
include 10 devoted specifically to grilling. Of all his recipes
that I have tried, I have never encountered one that failed to
impress. And most were not just impressive, they were superb,
worthy of serving to guests. It’s not just that he apparently
understands every possible element of grilling and smoking, it’s
that he also intuitively knows what kind of flavor combinations go
best with grilled food.” —St. Louis Post-Dispatch
"Raichlen’s comprehensive approach to exploring the mysteries of
outdoor cooking remains peerless. “Project Smoke” is a tour de
force." —The Washington Post
“Steven Raichlen really nails everything you need to know. As
someone who has been smoking meat his whole life, even I found new
ground covered in this smart, accessible book.”
--Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ
Rules
“If your version of heaven has smoked meats waiting beyond the
pearly gates, then Project Smoke is your bible.”
--Tom Colicchio, author, chef/owner Crafted hospitality, and host
of Top Chef
“Nothin’ but great techniques and recipes. I am especially excited
about the Smoked Cheesecake recipe.”
--Aaron Franklin, author and chef/owner Franklin Barbecue
“In his latest book, Project Smoke, Steven takes on the next
frontier in the barbecue world, devoting his attention to the art
of smoking….Project Smoke is both an indispensible guidebook to
mastering smoking techniques and a cookbook billowing with
innovative recipes, from the usual suspects like appetizers and
meats to the more surprising desserts, cocktails, and
condiments.”—Taste of the South
“The book is loaded with gorgeous, I-need-to-make-that-right now
photos, but it’s also a super accessible soup-to-nuts primer on
everything you need to know, and then some, whether you’re a
novice, an enthusiast, or a total all-out smoked food addict.
There’s hot smoking and cold-smoking, smoke-braising, tea-smoking,
“caveman” smoking direct on embers, and stovetop smoking. Who
wouldn’t want to know the 10 steps to perfect brisket, or how to
make best-ever Chinese barbecued pork, smoked nachos, and bacon
from scratch?”—Food Wine online
“Project Smoke faithfully handles classics like smoked ribs, pork
shoulder, and salmon, but also gleefully forays into unexpected
categories like cheese, desserts, and cocktails. An excellent
how-to for those fired up about smoke.”—Booklist
“Raichlen is the undisputed master of the grill; his 27 cookbooks
include 10 devoted specifically to grilling. Of all his recipes
that I have tried, I have never encountered one that failed to
impress. And most were not just impressive, they were superb,
worthy of serving to guests. It’s not just that he apparently
understands every possible element of grilling and smoking, it’s
that he also intuitively knows what kind of flavor combinations go
best with grilled food.” —St. Louis Post-Dispatch
"Raichlen’s comprehensive approach to exploring the mysteries of
outdoor cooking remains peerless. “Project Smoke” is a tour de
force." —The Washington Post
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