So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the day – Cooking With Fire and Smoke


Cooking With Fire and Smoke

by Philip Stephen Schulz

Simon & Schuster (May 15, 1991)

  • ISBN-10: 0671733095
  • ISBN-13: 978-0671733094
  • Well, it’s the Sunday after memorial day and many people are dusting off the grill and icing down the beer, inviting their friends and family over for the communal event that we call “barbeque”.

    This is a book that would be useful to novices and experienced grillers and smokers alike.

    The subtitle of this book is almost longer than the first chapter:

    “Recipes for great grilled, barbecued, and smoked dishes – a user’s guide to equipment, fuel and accessories – from hibachis to gas grills”.

    This describes the book to a tee. The first 11 chapters is all about the mechanics, logistics and safety issues of cooking food over flame and smoke.  With lots of advice on equipment selection, matching flavors to food, and how to keep your eyebrows, this book is a godsend to those whose grandpappies haven’t passed along their esoteric and private hints about feeding the clan outdoors during the spring and summer. The advice is spot on and full on practicality.

    The last 2/3rds of the book  is recipes scattered with charts on cooking times and cooking styles and advice on seasonings. The recipes are well-chosen. They don’t go far afield with obscure and sometimes off-putting ways to shoehorn a cuisine into a grilling box.

    There’s a reason why this book has hung around as long as it has. It doesn’t pander to the whims and fancies of a dining public, but it doesn’t just stick to basic recipes and concepts.

    And that’s a reason why it should be on the bookshelf of any self-respecting charcoal and wood user.

    That, and the fact that it’s an inexpensive paperback.


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