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Mastering the Craft of Smoking Food Review

This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.

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