Mastering the Craft of Smoking Food
by Warren R. Anderson
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Book Summary Information
Author: Warren R. AndersonEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2006-02-24
ISBN: 1580801358
Number of pages: 320
Publisher: Burford Books
Book Reviews of Mastering the Craft of Smoking Food
Book Review: Good, but not perfect.
Summary: 4 Stars
This book covers a wide spectrum of food smoking, from cold smoking uncooked cured foods like bacon, ham, cheese and sausage to warm and hot smoking things like kippers, poultry and ribs. It is designed with the beginner in mind, and assumes small, one-day smoking projects. For example, rather than smoke a whole ham, Mr. Anderson suggests using smaller, more manageable cuts to reduce time and handling problems. Most of the advice given is very good, however a couple of the author's assumptions left me scratching my head and wondering if he doesn't suffer from a diminished sense of taste or smell. For example, Mr. Anderson asserts that all hardwood smoke tastes more or less identical and that describing various woods as strong or mild, sweet or fruity is just so much marketing hype. He also implies that it is impossible to taste the difference between real maple syrup and artificial maple flavoring when used as an ingredient in smoking. Having used a variety of woods and real and artificial flavors in recipes over the years, I can definitely say (to quote Vincent Price) I can tell the difference. Can't you?
Also covered is a small section on selecting commercial smoking equipment and a comparison of various fuels these units operate on. The author then spends several pages (too many, in my opinion) giving detailed instructions and photos showing how he built two different models of home made smoker. His designs are clever in a Dr. Seuss-like way, but use far more space and materials than the average home user is likely to want to invest - or be allowed to invest by concerned family members and upset neighbors.
The recipe portion of the book is good and worth the price of the title.
All-in-all, this is a reasonable addition to the library of someone interested in smoking foods. Just don't take it all as gospel or use it as a primer. You may end up relying on some misinformation.
Summary of Mastering the Craft of Smoking Food
Here is an exceptionally complete guide to making real smoked food at home that tastes far better than commercially made products.Culinary Arts & Techniques Books
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