Smokehouse Handbook: Comprehensive Techniques & Specialty Recipes for Smoking Meat, Fish & Vegetables

(Author)
Available

Product Details

Price
$24.95  $22.95
Publisher
Storey Publishing
Publish Date
Pages
200
Dimensions
8.2 X 0.6 X 10.1 inches | 1.75 pounds
Language
English
Type
Hardcover
EAN/UPC
9781635860115
BISAC Categories:

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About the Author

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, and his website is therovingbutcher.com.

Reviews

"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
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