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Charred & Smoked: More Than 75 Bold Recipes and Cooking Techniques for the Home Cook

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Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused wit Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill. If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto. Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.


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Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused wit Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill. If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto. Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand.

33 review for Charred & Smoked: More Than 75 Bold Recipes and Cooking Techniques for the Home Cook

  1. 4 out of 5

    Bethany

    Some of the techniques are more advanced than many home cooks will want to look into. It's not a bad thing, just something to be aware of. The recipes are really interesting and I learned some new techniques. Some of the techniques are more advanced than many home cooks will want to look into. It's not a bad thing, just something to be aware of. The recipes are really interesting and I learned some new techniques.

  2. 5 out of 5

    Jay Newman

  3. 5 out of 5

    Sue

  4. 5 out of 5

    Phil

  5. 4 out of 5

    Dan

  6. 4 out of 5

    itmfiddler

  7. 5 out of 5

    Shelly

  8. 5 out of 5

    The Tita

  9. 4 out of 5

    Bill Horton

  10. 4 out of 5

    Kristipalmer

  11. 4 out of 5

    Linda

  12. 5 out of 5

    David Fordiani

  13. 4 out of 5

    Stephen Henderson

  14. 4 out of 5

    Sneezep

  15. 4 out of 5

    Lisa Roberts

  16. 4 out of 5

    Dave

  17. 5 out of 5

    Stephen

  18. 4 out of 5

    Michael L DeCamillis

  19. 5 out of 5

    Connie Ireland

  20. 5 out of 5

    BARBARA A OHARA

  21. 4 out of 5

    Hamid S

  22. 5 out of 5

    Matthew

  23. 5 out of 5

    Jane

  24. 5 out of 5

    Rex Flottman

  25. 5 out of 5

    Kari Madsen

  26. 4 out of 5

    Dewayne Cushman

  27. 5 out of 5

    Rosanne E Gulley

  28. 5 out of 5

    Mitch Myckowiak

  29. 4 out of 5

    Allison & Matt Nolen

  30. 5 out of 5

    JackMck

  31. 4 out of 5

    WILLIAM WEEKS

  32. 4 out of 5

    Elainebitt

  33. 4 out of 5

    Nicole Kiszka

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