Smoking, grilling & barbecuing
Fish cuisine for anglers
Fish Cooking for Anglers – From Catch to Finished Dish With Fish Cooking for Anglers, Jörg Strehlow shows you how to transform a fresh catch into a delicious fish dish. The book guides you step by step – from the proper handling of the fish to serving it on your plate. Basic techniques are explained clearly. These include gutting, scaling, and filleting. Making stocks and other important basics of fish cooking are also covered. Tips on selecting the perfect wine round out the knowledge. Numerous varied recipes provide new ideas in the kitchen. It doesn't matter whether you use freshwater or saltwater fish. Even store-bought fish can be prepared perfectly with the recipes presented. A practical book for anglers, home cooks, and anyone who enjoys preparing fish themselves. Ideal for expertly processing your catch and delighting family or guests with special fish dishes. 160 pages.
Smoke your own fish
Home-smoked delicacies Explanations of all suitable types of fishSimple instructionsWith many delicious recipes How does cod become stockfish? What are Kiel sprats or Schillerlocken? How healthy are smoked fish? Which fish can you smoke? This tried and tested book by Egon Binder answers these and many other questions. A truly practical guide that provides competent instructions from catching the fish to preparing and preparing it, right through to building a smoking device.
Smoke yourself
Do-it-yourself is trendy - even when it comes to food. The book shows how easy it is to preserve meat, fish and poultry over smoke and to give the food a very special taste. With lots of practical tips.
Smoke, pickle and grill fish
Table smoking, oven construction and much moreCold and hot smokingFreshwater and sea fish, mussels and crustaceansWith instructions for building your own smoking ovenSmoked fish is a very special treat. This book provides step-by-step instructions on how to prepare, fillet and smoke your own caught or purchased fish at home. Freshwater fish such as trout, carp or char are just as suitable as salmon, mackerel or sprats and seafood. If you don't have a smoker yet, you can build one yourself using the instructions in the book. Quick "table smoking" in a friendly atmosphere is popular, with the freshly smoked fillets warm on the plate after 15 minutes come. And if you like things even simpler: More than just salmon is suitable for pickling! The book is rounded off with a chapter on proper grilling and roasting fish as well as many recipes for smoked fish for soups, salads, spreads, etc. ~ 165 pages.
Smoking fish
Anglers and amateur chefs know exactly that smoking is one of the most attractive ways to prepare fish delicately. Whether caught yourself or bought, whether in a home-made oven or with a professional smoking cabinet - this guide provides brief and compact information about all aspects of the art of smoking, gives tips for healthy smoking and also contains important legal regulations.
Smoking for connoisseurs
Food has been smoked since ancient times to preserve it. In addition to meat, sausage and fish, you can also smoke salt, eggs, bread, fruit and vegetables, mushrooms, cheese, seeds and nuts and even sweets. And you don't necessarily need a smoker or smoker cabinet for this, you can also smoke in the grill, in the wok, in the table smoker, in the smoker bell or simply in the biscuit tin - Cosima Bellersen Quirini presents all the possibilities. Whether cold smoking, warm smoking or hot smoking - just give it a try.
Smoking meat, sausage, fish 10 edition
In this 10th edition book you will learn all the basics about smoking: the difference between hot, warm and cold smoking, how to build your own smoking cabinet or smoker and how to avoid mistakes when smoking. Whether in the house, in the garden or while camping - there is always space and opportunity to smoke. In addition to tips and tricks, you will find traditional recipes for smoked products with an incomparable aroma. 128 pages.
The fish smoking book
In this ultimate standard work, fisheries scientist and master smoker Michael Wickert shows how to conjure up smoky, spicy delicacies in simple steps from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and equipment, extensive product information and brilliant expert tips provide up-to-date knowledge for beginners and smoking professionals alike. Over 40 classic smoking recipes and inspiring new creations delight every hobby and top chef. A new classic that transforms the growing trend for fish smoking into a culinary feast for do-it-yourselfers.
The little smoker book
Smoke, but how? Anyone who is thinking of investing in a smoker is well advised to read this book for beginners and will certainly be able to decide after reading whether they are more of a smoker or a grill type.The beefy steel giants are already inspiring a bit of respect. Not just visually. The operation is also not intuitive for the average BBQer.So if you are thinking about authentically following the low &~ slow"~ If you want to indulge yourself and don't yet know exactly what a side firebox or cooking chamber is all about, you can find out in this beginner's book whether smoking can become a new passion.The book is for smoker greenhorns among other things:Tips for choosing the right smokerInstructions for different types of lighting Assistance in choosing the accessories.. .and of course lots of recipes!
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