1665113
9781558321069
"...[O]pens new horizons for smoked food. An escabeche made with smoked bluefish, a sake marinade for smoked red snapper, tea-smoked duck, and Korean-smoked short ribs are all excellent."Jamison, Bill is the author of 'Sublime Smoke Bold New Flavors Inspired by the Old Art of Barbecue', published 1996 under ISBN 9781558321069 and ISBN 1558321063.
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