Dutch - Technieken & recepten voor het roken van vlees, vis, groente
Techniques & recipes for smoking meat, fish, vegetables and much more
Smoking is fun... on the barbecue that is!
It doesn't matter whether you have a huge luxury smoker or an ordinary kettle barbecue - if you know the 25 indispensable smoking techniques, you can always enjoy delicious home-smoked ribs, salmon and chicken.
Where can I find those techniques, I hear you think. Here, in this book. With these techniques and the 25 accompanying recipes you are not only a 'smoker' but above all 'hot'!
“At the time, when I was trying to establish my culinary reputation in the barbecue world, I sought the expert guidance of Ardie Davis through his inner barbecue shaman Remus Powers. In this book he lets everyone share in his years and years of experience. No barbecue adventurer should miss this book.'
€' Chris Schlesinger, chef/co-owner of The Automatic and co-author of Grill It! and Let the Flames Begin
Written in Dutch.
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