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Get that great taste of wood-smoked food using the top of your kitchen stove.
Contains everything you need to know about smoking foods at home, using a stovetop smoker. Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.- Sales Rank: #53381 in Books
- Published on: 2004-08-03
- Released on: 2004-08-03
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .64" w x 7.38" l, 1.02 pounds
- Binding: Paperback
- 256 pages
From Publishers Weekly
Move over George Foreman. In the unique tradition of cookbooks constructed for a specific kitchen gadget, Chef Styler (formerly of the Black Dog Tavern in Martha's Vineyard) weighs in with 95 recipes for the CMI Stovetop Smoker, a contraption that requires just a handful of wood chips and heat from any kitchen stove. Often, the simplest of the book's dishes put the salivary glands into overdrive. Corn on the Cob and Garlic Mashed Potatoes speak for themselves. Smoked Corn Chips take 10 minutes to become warm and flavorful, thus enhancing the Smoky-Spicy Salsa, with smoked tomatoes, in which they're dipped. In-Flight Almonds combine sugar, salt, a bit of cayenne pepper and the scent of hickory for the classic savory snack, with no seatbelts required. Beef Jerky employs strips of bottom round, which are tossed in salt and brown sugar and smoked in mesquite or hickory, then oven-dried at low heat for four hours. Most of the recipes involve a finishing off, or some pre-cooking, in the oven or on the stovetop, since the Smoker favors complexity of taste over high heat. Styler doesn't overlook soups and seafood, uniting the two in Smoky Mussel Chowder with plenty of cream and butter offsetting the mollusks' intensity. Among the more complex offerings, Pulled Pork stands a chance of tasting fine given its dry rub and 45 minutes of smoke. And in a nifty variation, Tea-Smoked Duck with Asian Slaw replaces the wood with jasmine tea leaves.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Christopher Styler is the author of Primi Piatti, and his articles have appeared in Family Circle, Redbook, Woman's Day, and New York magazine.
Most helpful customer reviews
19 of 19 people found the following review helpful.
Great guidelines for smoking projects even if you have the Nordic Ware (or other) smoker
By jenerationx
As others have said, this book is written specifically for Cameron stovetop smokers, which I don't have. I have the Nordic Ware Oven Essentials Indoor and Outdoor Smoker, which works just differently enough that the recipes in this book are more like guidelines.
Examples:
1) The Nordic Ware smoker has a large domed lid, so you can smoke a whole chicken without going through the process Styler describes to smoke a large item.
2) There's a thermometer that's part of the Nordic Ware smoker so you know exactly what temp it is in the smoker at all times, but because the Cameron smoker doesn't have that, Styler doesn't provide exact cooking temps.
3) The food tray in the Nordic Ware doesn't have grill slats but has holes (and is nonstick), so you can smoke small items without going through the process Styler describes to smoke extra small items.
However, I don't regret getting this book at all, because I can work off the general guidelines as well as get great ideas about what else I can smoke in the smoker that probably wouldn't have occurred to me on my own. I love the idea of Chinese tea-smoked duck, which I never imagined I could make myself. I can't wait to make the "World's Best Garlic Bread" using smoked garlic cloves. Or to use "combo cooking" to use smoked foods as part of a larger dish. Surprisingly, however (at least to me), there isn't a recipe for homemade smoked bacon.
I would, of course, love to be able to use the book more exactly with my particular smoker, but this is the only stovetop smoker cookbook that I've been able to find at the time of this writing, and I'm sure glad it exists.
3 of 3 people found the following review helpful.
Of little value
By The Man
Way too much reliance on the "combo" method which utilizes two separate cooking methods - stovetop smoker plus one other. If I need to use a charcoal grill to "finish" off a piece of smoked meat why in the world would I bother to smoke it in the kitchen first? Then I have two clean ups to do. There are far too few recipes utilizing the stovetop smoker alone.
2 of 2 people found the following review helpful.
I like the information in this book but it lacks pictures ...
By Vanessa R Bristol
I like the information in this book but it lacks pictures which drives me crazy...I need to know what the final product is supposed to look like.
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