Quick and Easy Art of Smoking Food: Updated for the 90's

Rating:
Summary: Informative and Concise.
Review: As a second year student at the New England Culinary Institute I would recommend this book to any beginner wanting to carry on the art of smoking food. Mark C. Molinaro

Rating:
Summary: Dissapointed in this book
Review: I found this book a big dissapointment. The authors suggest questionable practices from a safe food perspective. They suggest cold smoking meats for extended periods of time, without inclusion of proper cures. The book gives general overview concepts, but gives too many different options. It does not serve as a clear, concise how to, but more of the rambling thoughts of the authors. There are a number of sites on the WEB much more useful than the info in this book...

Rating:
Summary: Insightful Smoking Advice!
Review: This book contains a ton of information. Included are discussions on various methods of smoking, and different fuels that can be used, did you know that dried corncobs may be used? There are chapters on cures and marinades, if you like doing that, and more chapters on smoking a lot of different types of food, ranging from wild game, poultry, sausage, seafood, steaks, nuts and cheese, and more. Additional chapters cover butchering, equipment and materials, and also some recipes are found in an appendix, and another appendix has information on spices and herbs. A very informative book this is.