Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.

Download or read book Taking Care of Our Mother Earth written by Celestine Aleck and published by . This book was released on 2016 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book How Wild Things Are written by Analiese Gregory and published by . This book was released on 2021-02-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging--a girl's own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese's thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.

Download or read book The Mile End Cookbook written by Noah Bernamoff and published by Clarkson Potter. This book was released on 2012-09-04 with total page 525 pages. Available in PDF, EPUB and Kindle. Book excerpt: Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

Download or read book The River Cottage Fish Book written by Hugh Fearnley-Whittingstall and published by A&C Black. This book was released on 2007-01-01 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.

Download or read book The Gentle Art of Preserving written by Katie Caldesi and published by Kyle Books. This book was released on 2014-06-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chiles in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timing, and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing, and pressure canning, they combine traditional tried-and-tested methods with a thoroughly modern perspective.

Download or read book Fish Grilled and Smoked written by John Manikowski and published by Storey Publishing. This book was released on 2004-01-01 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll find step-by-step instructions for rigging a smoker streamside, operating a smoker at home, and building a full-size backyard smokehouse. You'll even learn which species of fish are best for smoking, and you'll discover the secret of Manikowski's delicious and innovative "soft smoke" method.

Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Download or read book Project Smoke written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2016-05-10 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. 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. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “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 “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

Download or read book Yes Chef written by Marcus Samuelsson and published by Random House. This book was released on 2012-06-26 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

Download or read book Fish Grilled Smoked written by John Manikowski and published by Storey Publishing, LLC. This book was released on 2012-08-21 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.

Download or read book Curing Smoking written by Steven Lamb and published by Bloomsbury Publishing. This book was released on 2018-02-22 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Download or read book Fish Shellfish Grilled Smoked written by Karen Adler and published by Houghton Mifflin Harcourt. This book was released on 2002 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.

Download or read book Smoked Like Chimneys Drank Like Fish written by Stephanie Pedersen and published by . This book was released on 2019-12-14 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you remember the sight of overflowing ashtrays everywhere you looked when you were a child? There were billboards, magazines, and television ads promoting the great taste and soothing qualities of various brands of smokes. If you're a former 20th century kid, you probably have fond memories of running to the fridge to fetch your dad another Schlitz or Pabst Blue Ribbon. You would most certainly remember climbing into the family station wagon for a Sunday ride to the relatives. None of us would be the least bit surprised when the steely mammoth didn't start. Your dad would lift up the hood, mess around with the carburetor and a few vacuum lines and hopefully you'd be on your way. Most of us born in the '50s, '60s, and '70s probably experienced all of these things at one time or another.Our children, however, not so much. They've grown up in a world that is (relatively) smoke-free. At the least, they're certainly not bombarded with ads for Chesterfields and Viceroys. While we older folks were raised with the notion that a pack of Lucky Strikes made for a good day, our kids have grown into adulthood with a full understanding of just how dangerous cigarettes are.Familiarity with cigarettes isn't the only difference between us and our kids. Most Baby Boomers and Gen Xers can remember their parents loading up on martinis and whiskey sours at a restaurant, then driving the whole clan back home. To a 21st Century kid, these old stories seem like a vintage Hollywood movie plot.You ate what was served for dinner and didn't complain about it. (There weren't any alternative selections, no matter how picky you were.) "We're not running a diner here!" my father used to bellow. Compare that to the lives of 21st century children, who are waited on hand and foot. Today's moms and dads attend to their offspring's culinary desires as a royal chef would to the king-even if that means running out to the local burger shack to pick something up for little Justin, Aiden or Max.There are also differences in what we did to occupy ourselves versus what our kids spend their time on. You will remember playing with your friends, completely devoid of adult supervision. You went home only when the streetlights came on. Today, local parks are empty. That's because today's parents wouldn't think of letting our children go out by themselves. Play dates have to be arranged by parents beforehand-there is no more walking to a friend's house and rapping on the door or meeting up in a vacant lot. Oh no, sir. The obligatory phone call must be made to see if visitors are being courted. We watched The Honeymooners, I Dream of Jeannie, and The Brady Bunch. Our children grew up watching Power Rangers, Rug Rats, and Sponge Bob Squarepants. We wore Sears Toughskins, turtlenecks and bell bottoms. Our kids wear cargo shorts and yoga pants. We played board games on the living room floor. They play video games on their phones. And the differences between 20th Century and 21st Century kids don't stop there. Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, takes you on a meandering journey through the funny and terrifying, wacky and just plain weird, childhoods of Baby Boomers and Generation X. Want to look back on these and many other memories and see how they stack up against our children and grandchildren's childhoods? You'll love Smoked Like Chimneys, Drank Like Fish: Raised Under the Influence, by Peter Erickson.

Download or read book Fish Drying and Smoking written by Peter E. Doe and published by CRC Press. This book was released on 1998-06-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.

Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Download or read book Cured Meat Smoked Fish Pickled Eggs written by Karen Solomon and published by Storey Publishing, LLC. This book was released on 2018-07-10 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!). This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.