Byres, Tim Smoke: New Firewood Cooking

ISBN 13: 9780847839797

Smoke: New Firewood Cooking

4,22 valoración promedio
( 32 valoraciones por GoodReads )
 
9780847839797: Smoke: New Firewood Cooking
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"Tim has given us, in this book, a true sense of journey and experience into the mysteries of the real world of fire, wood, and smoked barbecue with fascinating recipes and tales." "The Pitmaster Ed Mitchell, Wilson, NC""Chef Tim Byres gives innovative ideas for easy ways to use smoke in everyday kitchen arsenal of flavors. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes...this is cooking at its most primal and delicious." "Cookbook Digest"""Smoke "includes tutorials on hot smoking, cold smoking, campfire cooking, and one innovative method of whole-hog roasting. But the chef's expertise extends far beyond the flammable. Alongside recipes for fat beef ribs and juicy brisket are marmalades, pickles, salads, and a run of delectable desserts. Though smoke-free, Byres' churros are crispy bites of sugar and cinnamon that, with a rich chocolate sauce, make for a proper finale to a meat-laden meal." "Garden & Gun Magazine ."."he demystifies things that people might think they can't do for themselves, like building their own small smokehouse, or digging a pit to cook lamb barbacoa..." "Food & Wine ""Tim Byres has written a paradox...a smart, sophisticated, devilishly stylish book about man's most primitive cooking method: over a wood fire. Stunning recipes, drop-dead gorgeous photographs, with lively lucid prose to help you to act like you know what you're doing the next time someone thrusts tongs in your hand around a campfire. You can smell the smoke just reading it." "Steven Raichlen, " author of "The Barbecue Bible cookbook series" and host of" Primal Grill on PBS ."."..You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how to make your own hominy, build your own shucking table, and how to build (and cook in) a campfire. The spirit in which he writes is pretty simple: "I wanted to stay true to my food voice, whether the critics got it or not." Byres' food voice has been heard, and it's a fresh and appealing one; it's one worth exploring." "Epicurious.com ""Chef Byres's Smoke has been inspirational, providing us with the practical know-how and the motivation we needed to stuff our first fresh chorizo sausage and smoke our first rabbit. Byres¹s intelligent, easygoing approach to food makes for delicious reading and eating." "Matt Lee and Ted Lee, " authors, " The Lee Bros. Charleston Kitchen" "Tim Byres is one of the most skilled and proficient cooks I have ever worked with and only a master of his caliber could bring such a simple but dynamic, new approach to wood cooking. With this cookbook, he is destined to become the new preeminent authority on the subject. Even if you never build a fire, the recipes for pickles, salsas and hominy casserole are worth the price of the book itself." "Stephan Pyles, Chef and Author"

Reseña del editor:

Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all--but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods--not just meat--with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors--such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch--not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.

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Byres, Tim
Editorial: Rizzoli International Publications (2013)
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Rizzoli International Publications, 2013. Estado de conservación: New. 2013. Reprint. Hardcover. Num Pages: 256 pages, 200 Colour Photographs. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 206 x 28. Weight in Grams: 1338. . . . . . . Nº de ref. de la librería V9780847839797

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Byres, Tim
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ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847839796 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2121985088

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Descripción Estado de conservación: New. Nº de ref. de la librería 19108184-n

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Tim Byres
Editorial: Rizzoli International Publications, United States (2013)
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Rizzoli International Publications, United States, 2013. Hardback. Estado de conservación: New. Reprint. 259 x 211 mm. Language: English . Brand New Book. Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all--but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods--not just meat--with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors--such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch--not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious. Nº de ref. de la librería AAJ9780847839797

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Tim Byres
Editorial: Rizzoli International Publications
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Descripción Rizzoli International Publications. Hardback. Estado de conservación: new. BRAND NEW, Smoke: New Firewood Cooking, Tim Byres, Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods not just meat with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.". Nº de ref. de la librería B9780847839797

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Tim Byres
Editorial: Rizzoli International Publications 2013-04-02 (2013)
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Rizzoli International Publications 2013-04-02, 2013. Hardcover. Estado de conservación: New. Nº de ref. de la librería NU-MAR-00060667

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Tim Byres
Editorial: Rizzoli International Publications, United States (2013)
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Rizzoli International Publications, United States, 2013. Hardback. Estado de conservación: New. Reprint. 259 x 211 mm. Language: English . Brand New Book. Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all--but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods--not just meat--with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors--such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch--not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious. Nº de ref. de la librería AAJ9780847839797

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Byres, Tim
Editorial: Rizzoli International Publications
ISBN 10: 0847839796 ISBN 13: 9780847839797
Nuevos Tapa dura Cantidad: 10
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Kennys Bookstore
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Descripción Rizzoli International Publications. Estado de conservación: New. 2013. Reprint. Hardcover. Num Pages: 256 pages, 200 Colour Photographs. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 259 x 206 x 28. Weight in Grams: 1338. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780847839797

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BYRES, TIM
Editorial: Penguin Random House
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 0847839796

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Tim Byres
ISBN 10: 0847839796 ISBN 13: 9780847839797
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Descripción Hardback. Estado de conservación: New. Not Signed; Winner of the 2014 James Beard Award in the General Cooking Category A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of food. book. Nº de ref. de la librería ria9780847839797_rkm

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