Cooking with Fire and Smoke

by Phillip Stephen Schulz

Book Overview

This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0671733095
• ISBN13: 9780671733094
• Release Date: May 1991
• Publisher: Simon & Schuster
• Length: 336 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.8" x 6.2" x 9.2"

Customer Reviews

Best basic grilling guide

Cooking with Fire and Smoke is the absolute best cookbook for grilling basics. In particular the pages which give times for every cut of beef, pork, chicken, lamb, etc. is invaluable. I refer to it every time I cook something on the grill.

cooking with fire and smoke

Very well written,,Describes with great detail, the process of how to smoke and cure varoius foods .It is indepth, with very easy to understand , down to earth language.Also includes many great recipies..Recommended highly for the novice person, seeking information about smoking foods,

Cooking with Fire and Smoke by Schultz

This book has every conceivable food combination for grillingfood outdoors. It lists accessories, the use of aluminum toprotect the grill, cleaning and general maintenance.In addition, the author describes marinating with herbs, chopped veggies, virtually every burger variety and recipes of everykind. For instance, the classic rib roast is described as is thegrilled chicken with herbal enhancements. There is an exhaustiveglossary to familiarize yourself with the outdoors lingo. Buy this book if you know very little about outdoor grilling. The recipes alone are worth the cost of thework.

Best/most comprehensive book on grilling published

I grill nine months a year on my 22 inch charcoal Weber Grill. My failures have been few and far between soley because of this book. Cooking with Fire and Smoke is an indispensible resource for the serious "griller". It has a thorough introduction for the novice on types of woods, grills, and smokers. It is well organized with chapters on poultry, meats, fish, vegetables, etc... For speedy reference, Cooking with Fire and Smoke concludes with a chapter on rubs and a chapter on marinades. All of which have appeared in the preceding text. If you like to grill the purchase of this definitive cookbook is a must!