{"product_id":"webers-smoke-a-guide-to-smoke-cooking-for-everyone-and-any-grill","title":"Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;Weber's smoke: a guide to smoke cooking for everyone and any grill.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eJamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appetit, Better Homes \u0026amp; Gardens, Cooking Light, Fine Cooking, Town \u0026amp; Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber s Real Grilling and Weber s Charcoal Grilling . Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox \u0026amp; Friends, and the Oprah Winfrey Show as well as PBS, CNN, the History Channel, and the Food Network.\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIf you can grill, you can smoke!\u003c\/p\u003e\n\u003cp\u003eNow you can add smoke flavor to almost any food on any grill. \u003ci\u003eWeber's Smoke\u003c\/i\u003e shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.\u003c\/p\u003e\n\u003cp\u003eYou'll learn: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBasic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills\u003c\/li\u003e\n\u003cli\u003eOver 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds\u003c\/li\u003e\n\u003cli\u003eSmoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood\u003c\/li\u003e\n\u003cli\u003eWeber's Top Ten Smoking Tips for getting the best possible results on any grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIf you can grill, you can smoke!\u003c\/p\u003e\n\u003cp\u003eNow you can add smoke flavor to almost any food on any grill. \u003cem\u003eWeber's Smoke\u003c\/em\u003e shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.\u003c\/p\u003e\n\u003cp\u003eYou'll learn: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBasic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills\u003c\/li\u003e\n\u003cli\u003eOver 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds\u003c\/li\u003e\n\u003cli\u003eSmoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood\u003c\/li\u003e\n\u003cli\u003eWeber's Top Ten Smoking Tips for getting the best possible results on any grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePurviance, Jamie\u003cbr\u003e\n\t\t\t\t\t\t\t\tJAMIE PURVIANCE is one of America's top grilling experts and Weber's master griller. He graduated from Stanford University and the Culinary Institute of America before launching a career as a food writer for publications such as \n\u003cem\u003eBon Appetit, Better Homes and Gardens, Fine Cooking, Town \u0026amp; Country, \u003c\/em\u003e and the \n\u003cem\u003eLos Angeles Times.\u003c\/em\u003e He is the author of numerous cookbooks including \n\u003cem\u003eWeber's Way to Grill, \u003c\/em\u003e a James Beard Award nominee and \n\u003cem\u003eNew York Times\u003c\/em\u003e best seller. Purviance has appeared as a grilling authority on numerous television shows including \n\u003cem\u003eToday, The Early Show, Good Morning America, \u003c\/em\u003e and \n\u003cem\u003eThe Oprah Winfrey Show.\u003c\/em\u003e He lives in Sacramento, California. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e WEBER GRILL: The year was 1952. Weber Brothers Metal Works employee George Stephen Sr. had a crazy idea. Using as a model the marine buoys made by his company, he concocted a funky dome-shaped grill with a lid to protect food and keep in rich barbecue flavor. From those humble beginnings, an international grilling revolution was born. Today, Weber has grown to become the leading brand of charcoal and gas grills and accessories, and George's kettle has become a backyard icon.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Purviance, Jamie\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2012-04-03\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat|Cooking|Baby Food|Cooking|Comfort Food|Cooking|Holiday|General|Cooking|Entertaining|General|Cooking|Reference|Cooking|Methods|Special Appliances|Cooking|Specific Ingredients|Natural Foods|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Courses \u0026amp; Dishes|Appetizers|Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Smoked meat|Smoked foods|Outdoor cooking|Cookbooks|Barbecuing|Cooking (Smoked foods)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780376020673\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780376020673\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51154494325014,"sku":"SP-9780376020673","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780376020673_spiral.png?v=1774947265","url":"https:\/\/lusper.myshopify.com\/products\/webers-smoke-a-guide-to-smoke-cooking-for-everyone-and-any-grill","provider":"Lusperbooks","version":"1.0","type":"link"}