Smokehouse Handbook
Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables
$43.14
- Hardcover
200 pages
- Release Date
30 April 2019
Summary
For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture.
Detailed step-by-step photos show the variou…
Book Details
| ISBN-13: | 9781635860115 |
|---|---|
| ISBN-10: | 1635860113 |
| Author: | Jake Levin |
| Publisher: | Workman Publishing |
| Imprint: | Storey Publishing LLC |
| Format: | Hardcover |
| Number of Pages: | 200 |
| Release Date: | 30 April 2019 |
| Weight: | 787g |
| Dimensions: | 258mm x 208mm x 18mm |
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What They're Saying
Critics Review
“Jake Levin is the prime minister of smoke, and this book will show you why – it is equal parts function, fire, and flavor.” – Dan Barber, Blue Hill and Blue Hill at Stone Barns
“I have long appreciated Jake’s talents as a butcher and salumist. His genuine love of cooking shines through in this rich exploration of the ancient art of smoking.” – Mark Firth, Co-founder of Diner and Marlow Sons, owner of Prairie Whale
“This is a really wonderful book. If you think you have no interest in smoked foods, Jake Levin will show you the error of your ways.” – Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year
About The Author
Jake Levin
Jake Levin is the author of Smokehouse Handbook. A butcher and charcuterie expert who trained at Fleisher s Meat in Kingston, New York, he has worked in whole-animal butcher shops including The Meat Market in Great Barrington, Massachusetts, and Eli s Manhattan in New York City. He currently produces cured meats at Jacuterie, an artisanal charcuterie in Ancramdale, New York, and travels nationwide conducting workshops on how to slaughter, butcher, and cure meats. He and his wife live in New Marlborough, Massachusetts.
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