PDF Download Smokin': Recipes For Smoking Ribs, Salmon, Chicken, Mozzarella, And More With Your Stovetop Smoker, by Christopher Styler
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Smokin': Recipes For Smoking Ribs, Salmon, Chicken, Mozzarella, And More With Your Stovetop Smoker, by Christopher Styler
PDF Download Smokin': Recipes For Smoking Ribs, Salmon, Chicken, Mozzarella, And More With Your Stovetop Smoker, by Christopher Styler
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From Publishers Weekly
Move over George Foreman. In the unique tradition of cookbooks constructed for a specific kitchen gadget, Chef Styler (formerly of the Black Dog Tavern in Martha's Vineyard) weighs in with 95 recipes for the CMI Stovetop Smoker, a contraption that requires just a handful of wood chips and heat from any kitchen stove. Often, the simplest of the book's dishes put the salivary glands into overdrive. Corn on the Cob and Garlic Mashed Potatoes speak for themselves. Smoked Corn Chips take 10 minutes to become warm and flavorful, thus enhancing the Smoky-Spicy Salsa, with smoked tomatoes, in which they're dipped. In-Flight Almonds combine sugar, salt, a bit of cayenne pepper and the scent of hickory for the classic savory snack, with no seatbelts required. Beef Jerky employs strips of bottom round, which are tossed in salt and brown sugar and smoked in mesquite or hickory, then oven-dried at low heat for four hours. Most of the recipes involve a finishing off, or some pre-cooking, in the oven or on the stovetop, since the Smoker favors complexity of taste over high heat. Styler doesn't overlook soups and seafood, uniting the two in Smoky Mussel Chowder with plenty of cream and butter offsetting the mollusks' intensity. Among the more complex offerings, Pulled Pork stands a chance of tasting fine given its dry rub and 45 minutes of smoke. And in a nifty variation, Tea-Smoked Duck with Asian Slaw replaces the wood with jasmine tea leaves. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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About the Author
Christopher Styler is the author of Primi Piatti, and his articles have appeared in Family Circle, Redbook, Woman's Day, and New York magazine.
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Product details
Paperback: 256 pages
Publisher: William Morrow Cookbooks; 37887th edition (August 3, 2004)
Language: English
ISBN-10: 0060548150
ISBN-13: 978-0060548155
Product Dimensions:
7.3 x 0.6 x 9 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
122 customer reviews
Amazon Best Sellers Rank:
#215,028 in Books (See Top 100 in Books)
I have the Nordic Ware smoker, which comes with an extremely minimal manual. But, between that manual, supplemented by this cookbook, I've made some amazing meals. We've categorized almost all of the recipes I've tried from this book as "Hall of Fame" recipes that I will cook over and over. The comment that this book requires that you use other cooking methods is not a problem for me. Christopher Styler says in the book who would want everything they eat in a meal to be smoked. It would be monotonous. This is what I have tried so far -- Apple-Cured Pork Tenderloin with Sweet and Sour Cabbage; Smoked Trout and Chive Cream Cheese Spread; Fettuccine with Smoked Salmon, Peas, and Leeks; Smoked Chicken, String Bean, and Cauliflower Casserole. I could go on about each of these recipes, but the review would be too long. Suffice it to say that my mouth is watery while I write this review!
As others have said, this book is written specifically for Cameron stovetop smokers, which I don't have. I have the Nordic Ware Oven Essentials Indoor and Outdoor Smoker, which works just differently enough that the recipes in this book are more like guidelines.Examples:1) The Nordic Ware smoker has a large domed lid, so you can smoke a whole chicken without going through the process Styler describes to smoke a large item.2) There's a thermometer that's part of the Nordic Ware smoker so you know exactly what temp it is in the smoker at all times, but because the Cameron smoker doesn't have that, Styler doesn't provide exact cooking temps.3) The food tray in the Nordic Ware doesn't have grill slats but has holes (and is nonstick), so you can smoke small items without going through the process Styler describes to smoke extra small items.However, I don't regret getting this book at all, because I can work off the general guidelines as well as get great ideas about what else I can smoke in the smoker that probably wouldn't have occurred to me on my own. I love the idea of Chinese tea-smoked duck, which I never imagined I could make myself. I can't wait to make the "World's Best Garlic Bread" using smoked garlic cloves. Or to use "combo cooking" to use smoked foods as part of a larger dish. Surprisingly, however (at least to me), there isn't a recipe for homemade smoked bacon.I would, of course, love to be able to use the book more exactly with my particular smoker, but this is the only stovetop smoker cookbook that I've been able to find at the time of this writing, and I'm sure glad it exists.
Way too much reliance on the "combo" method which utilizes two separate cooking methods - stovetop smoker plus one other. If I need to use a charcoal grill to "finish" off a piece of smoked meat why in the world would I bother to smoke it in the kitchen first? Then I have two clean ups to do. There are far too few recipes utilizing the stovetop smoker alone.
Smoking is more of a personal preference than something which needs direction. This will get you going but you'll soon find the internet had the information you needed all along.
This was my first food smoking book. As a novice at the procedure, I found it very helpful in teaching me how and for how long to smoke various foods. There are recipes and ideas for everything from beef, pork, chicken, turkey, lamb, ribs, to fruits and vegetables. He explains the various smokers and woods for different foods. There is even information on how to smoke something that is too tall for your smoker, such as a whole chicken. Just FYI: I have a round, fairly deep stainless steel stovetop smoker. It holds an entire chicken, cut up.
My smoker came with scant instructions and zero recipes, so I was lost. I saw this book on Amazon & had to wait for it to get back into stock (not too long). It has a big variety of recipes for meats and other foods, plus sauces/relishes etc to serve along side.We smoked chicken breasts and salmon so far, using different wood (Cameron's variety pack from Amazon). YUM! This is the best cookbook $$ that I've spent in a long time. If you have a stove-top smoker, this book is essential.
Tons of great recipes but very few pictures... Includes recipes for Smoker but also for other side dishes, rubs, dressings, etc.
I like the information in this book but it lacks pictures which drives me crazy...I need to know what the final product is supposed to look like.
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