Weber´s Guide to Barbecue Smoking

Sobre el libro Weber´s Guide to Barbecue Smoking de Jamie Purviance publicado por Hamlyn al 2013:

Ranging from classic Baby Back Ribs to ambitious Smoked Duck and Cherry Sausages, these mouthwatering dishes will prove that you don´t need a professional smoker, or hours of time, to achieve fantastic and moreish results. With cookery methods for all types of barbecues and smokers, insider tips for getting the best results, notes on wood chips, papers and planks, and food pairing suggestions, Weber´s Guide to Barbecue Smoking will help you achieve great taste with minimum effort. Photography by Tim Turner