<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by trout</i>
<br />Smoke and Spice is definitely the top book for smoke cooking food. Sublime Smoke is another excellent book by the same authors. If you are interested in a wealth of info about curing and smoking different sausages and cuts of meat, then I would recommend Great Sausage Recipes and Meat Curing by Rytek Kutas. Avoid the Home Book of Smoke Cooking. I bought this book a few years ago and it is severly outdated. Read on[8D]
Let your trout go and smoke a salmon instead.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Ditto. Home Book of Smoke Cooking suggests it's OK to use corncobs, haven't tried it, doubt I will.[xx(]
What I do find interesting is the dated methods and pretty detailed sketches of old-world, custom smokehouse design. It's an interesting read but I might not use any recipes from it. But then again, I have over 100 cookbooks, including a 1934 one published by the "new" Crisco, in which everything contains........you guessed it.....Crisco.[:0] I recently got a copy of the Fannie Farmer book but have yet to read it.
Most of it is outdated, but every now & then, you find a gem. My rule of thumb on cookbooks is if you find 2 recipes in the entire book that you love, it was worth the price of the book.
Back on topic, a couple of other good reads are:
"Where There's Smoke There's Fire" by Richard W. Langer
"Paul Kirk's Championship Barbeque Sauces" by duh!
"Kill It & Grill It" by the Nuge
But if you only have one, it has to be S&S by the Jamisons.
Smoke On & Purchase Books[8D],
Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
