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The Big Smoker Book: Barbecue Techniques and Recipes (Anglais) Relié – 28 avril 2013

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2 internautes sur 3 ont trouvé ce commentaire utile 
Awesome 15 juillet 2013
Par Brandi Sileo - Publié sur
Format: Relié Achat vérifié
I bought this for my dad and he is very simple he likes things being directly to the point or he just gives up and he has been using this book to smoke everything he can!
3 internautes sur 5 ont trouvé ce commentaire utile 
Excerpted from my May 2013 review column in The National Barbecue News 26 mai 2013
Par Doug Mosley - Publié sur
Format: Relié
Remember the old Saturday Night Live skit with Steve Martin and Dan Akroyd portraying two "wild and crazy guys"? I used to think that was as funny as it got, especially since I was a farm boy from rural Illinois and for all I knew everyone from Europe was like those two. Although my world view would soon be broadened, I still chuckle at the thought of Martin and Akroyd's characters.
With all that in mind, you can imagine how funny I thought it was when I opened a new book and saw pictures of the co-authors on the front dust cover flap. The look in their eyes and the grin on their faces instantly reminded me of Martin and Akroyd. Then I saw their names - Karsten "Ted" Aschenbrandt and Rudolf Jaeger. So now I'm snickering to myself as I read their bios. Then I see they are members of the Grillsportverein (German Grilling Sports Club), so then I'm literally laughing out loud. I could be completely off base, but I would be willing to bet that a weekend spent cooking in the space next to these guys would be more fun than a barrel full of monkeys.
Be that as it may, Aschenbrandt and Jaeger have a new book that has been recently released, "The Big Smoker Book" ($34.99, Schiffer Publishing, 152 pp.). It is a really well done book with dozens of color pics and lot's a great recipes, but it is not just a cookbook. The first third of the book is all about equipment - smokers, grills, accessories and how to use them. Sure, many books include introductory chapters that cover the same topic, but many times these seem perfunctory and generic. Aschenbrandt and Jaeger do a far better job on this and it makes for a nice start to the book.
I also liked their take on chapters that differ from the norm. I enjoyed the chapter on breads recipes for the grill/smoker and they followed that with one titled Snacks. The chapter on desserts is well done, too.
Whether they're two wild and crazy guys or not, Aschenbrandt and Jaeger has turned out a really great book.
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