Technieken & recepten voor het roken van vlees, vis, groente en nog veel meer

Technieken & recepten voor het roken van vlees, vis, groente en nog veel meer

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It does not matter if you have a huge luxury smoker or an ordinary ball barbecue - if you know the 25 indispensable smoking techniques, you can always enjoy delicious home-made ribs, salmon and chicke

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Title: Technieken & recepten voor het roken van vlees, vis, groente en nog veel meerAuthor: Ardie A. Davis
Language: Dutch
Execution: Bound
128 pages
Smoking is fun ... on the barbecue!

It does not matter if you have a huge luxury smoker or an ordinary ball barbecue - if you know the 25 indispensable smoking techniques, you can always enjoy delicious home-made ribs, salmon and chicken.

Where do I find those techniques, I hear you thinking. Here, in this book. With these techniques and the 25 corresponding recipes, you are not only a smoker, but above all, 'hot'!

'When I tried to establish my culinary reputation in the barbecue world, I sought the expert guidance of Ardie Davis through his inner barbecue muesque Remus Powers. In this book he lets everyone share his years and years of experience. No barbecue adventurer can miss this book. "

- Chris Schlesinger, chief / co-owner of The Automatic and co-author of Grill It! and Let the Flames Begin

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