Title: Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp), Author: Steven Raichlen
Title: The Prophets of Smoked Meat: A Journey Through Texas Barbecue, Author: Daniel Vaughn
Title: In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods [A Cookbook], Author: Taylor Boetticher
Title: Charcutería: The Soul of Spain, Author: Jeffrey Weiss
Title: Charcuterie: The Craft of Salting, Smoking, and Curing, Author: Michael Ruhlman
Hardcover $35.99 $40.00 Current price is $35.99, Original price is $40.00.
Title: Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking., Author: Adam Perry Lang
Title: Southern Living Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling and Smoking, Author: Southern Living
Title: Salumi: The Craft of Italian Dry Curing, Author: Michael Ruhlman
eBook $29.99 $39.95 Current price is $29.99, Original price is $39.95.
Title: Smoking Meat: The Essential Guide to Real Barbecue, Author: Jeff Phillips
Title: Smoking, Curing, & Drying Meat & Fish, Author: T. Turan
Title: Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More, Author: Elliott Moss
Title: Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook], Author: Aaron Franklin
Hardcover $26.99 $29.99 Current price is $26.99, Original price is $29.99.
Title: Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated), Author: Michael Ruhlman
eBook $26.49 $35.00 Current price is $26.49, Original price is $35.00.
Title: Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat, Author: Myron Mixon
Title: The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition, Author: Philip Hasheider
Title: The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue, Author: Chris Grove
Title: Cured: Handcrafted Charcuteria & More, Author: Charles Wekselbaum
Title: Bacon 24/7: Recipes for Curing, Smoking, and Eating, Author: Theresa Gilliam
Title: The Smoked-Foods Cookbook: How to Flavor, Cure, and Prepare Savory Meats, Game, Fish, Nuts, and Cheese, Author: Lue Park
Title: Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables, Author: Charlotte Pike

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