Smoking Food for Pleasure or Profit: How to smoke fish, oysters, mussels, cheese, ham, bacon, sausage and salmon, complete with recipes and diagrams Review

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(More customer reviews)I would give this book negative stars if possible. This was written overseas and apparently the author just discovered liquid smoke. Every recipe in the book uses liquid smoke. I'm sorry but brushing cheese with liquid smoke and letting it set in the refrigerator in NOT smoked cheese. Big waste of time and money.

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A new, extended and revised edition of this long established essential guide, with weights and measures converted for US readers.If you would like to cure and smoke hams, fish, meats and cheeses, produce professional quality smoked food with ease using ordinary kitchen appliances, or even build your own kiln, then this is the book for you. Everything that you need to know about smoking food is in here right down to the last detail, including how to fillet fish and how to prepare it for the smoking process.It even covers production methods and recipes for using liquid smoke.22 pictures, diagrams & 10 recipes in one superbly laid out book, with large print so that you can read the book while you work.

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The Amazing Mullet: How To Catch, Smoke And Cook The Fish Review

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(More customer reviews)The Amazing Mullet nicely complements the four books that Adam Marianski has written about meat smoking and making sausages. From the photographs one can immediately see that the book is written by someone who knows how to catch and smoke mullet. The coolers are filled with mullets, the set up and equipment is professional, the smokehouse is huge, this is a serious mullet operation. The Amazing Mullet is loaded with practical tips about the best ways of catching the fish, all backed up with many photographs. The advantages of night vs. day fishing, selection of the best fishing spots, safety considerations, cast net selection and the proper ways to throw the net.
There is a very detailed chapter on smoking mullet and everybody in the South knows that smoked mullet is second to none. (is in a class by itself) The second part of the book deals with different methods of cooking the fish and contains many recipes to satisfy different tastes. Overall, the book is easy to read and as friendly as the jumping fish itself.


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The Amazing Mullet offers information that has been gathered through time and experience. Successful methods of catching, smoking and cooking mullet are covered in great depth. One will learn the distinct characteristics that make mullet such an exceptional fish. Their biological and behavioral uniqueness is shown distinguishing them from other fish. Numerous filleting, cleaning, cooking and smoking practices are reviewed thoroughly. The makeup and functionality of a smoker is shown and the properties of different woods that can be used is explained as well. Cooking section explains the best methods for preparing fish and the recipe section, in addition to mullet recipes, includes detailed information on making fish cakes, ceviche, spreads and sauces.

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Eels: An Exploration, from New Zealand to the Sargasso, of the World's Most Mysterious Fish Review

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(More customer reviews)I personally found this to be an extremely fascinating read. The book of course is about eels; a fish that we really know very little about. But the book covers so much more that just this primary subject.
The author takes us from the United States, to New Zeeland and on to the orient and then the Polynesian Island. This work is not merely the study of a specific species of fish; it is also the study of a number of indigenous peoples around the world and their interaction with eels, both as a food source and that of a spiritual nature.
This work takes us unto the world of eels; eels as food, eels as religious symbols (for more than one culture) and eels as another indicator of the problems we are having in our environment.
The author has done what I would consider a good job on his research, but must admit that my endorsement in this area is rather shaky, as I knew absolutely nothing of eels before reading this work. My only encounter with one of their tribe is when I accidently caught on fishing near the coast in Virginia a number of years ago and spent ten minutes dancing around like my head was in fire trying to figure out how I was going to get the thing off the hook without injuring either the eel or myself. Anyway, I took the author's word as to the facts and figures he presented.
The book is well written and is an easy and enjoyable read. My only objection to the work, an this is purely personal, is that I would have like to have read a bit more about the actual eels and less about their impact on some of the cultures addressed in the book. Others may find this a good thing though.
As with most books of this nature lately, I finished it and found myself more than a bit depressed. It would seem that we humans are mucking up the world of eels and if things keep going in the current direction, we may soon only be able to read about yet another extinct animal.
Don Blankenship
The Ozarks


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Smoked-Foods Cookbook, The: How to Flavor, Cure and Prepare Savory Meats, Game, Fish, Nuts, and Cheese Review

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(More customer reviews)A complete and interesting compendium of recipes and smoke cooking methods. The advanced smoke cooker will enjoy this book and find some new ideas within. The section on sausages and pemican, two of the advanced smoke cooking skills, are expecially helpful. The beginer may be disapointed in the results of applying the recipes due to one major oversight.
The heart and soul of good smoked food is the cure. Smoke goes on the food last. This book although mentioning cures of many types fails to make this point clear and to provide the first time smoke cook with a simple first time recipe. In fact, the cure recipes provided do not have anywhere near enough sugar in them. Having smoked foods for 20 years I have found that the taste for sugar is strong and if not enough sugar is used the complaint of smoked food is that there is too much salt. First timers should use the cure on page 39 but substitute 4 parts sugar to 1 part salt. And don't leave the sugar out of meat cures like the author does.
Curing time is not covered adequately either. Lean meat absorbs salt while fat absorbs sugar (more or less), and time in the cure makes a huge difference in the saltiness of the food. The longer in the brine, the saltier the food will taste. The leaner the meat, the saltier the food will taste. Never leave your meat in the cure longer than the recipe states, or you will have salty meat.
Buy this book to improve your smoke cooking skills, but not to learn how to smoke cook if you have never done so before.

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Smoked turkey, pheasant, salmon, pâté: these expensive delicacies can be make at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers - which cost no more then a quality barbecue grill - are readily available from a variety of sources, all listed in the book.
Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods.

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