Fish and Game Cookbook by Jones, Adam -- Read -- Imperial Library of Trantor

Index

Introduction Chapter-1 SALTWATER FISH

Sweet Soy Glaze Smoked Bluefish Paprika Chili Smoked Salmon with Maple Sauce Pecan Rub Smoked Grouper with Aromatic Lime Juicy Smoked Hake with Sesame Ginger Light Glaze Honey Garlic Smoked Cod with Herb Marinade Chili Curry Savory Smoked Swordfish Black Pepper Smoked Mackerel in the Oven

Chapter-2 FRESHWATER FISH

Turmeric Ginger Smoked Bluegills Spicy Sweet Wet Rub Smoked Crappie Sriracha Tamarind Ginger Smoked Catfish Parsley Dill Smoked Trout with Clove Aroma Warm Ginger Tea Smoked Sea Bass Marjoram Mixed Rub Smoked Walleye Lemony Orange Smoked Perch Tabasco

Chapter-3 SHELLFISH

Bourbon Smoked Oyster Hot Smoked Shrimps Chipotle Champagne Vinegar Smoked Crab Oregano Smoked Clams Original with Wine Sauce Garlic Marinade Smoked Prawns Lemon Beer Smoked Scallops Honey Smoked Mussels Barbeque

Chapter-4 GAME

Coffee and Wine Marinade Smoked Boar Leg Cinnamon Smoked Elk in Beer Brine Cinnamon Maple Sweet Smoked Moose Chipotle Sweet Blueberry Glazed Smoked Bear Brown Cayenne Smoked Deer Ribs Balsamic Marinade Smoked Antelope Chili Root Beer Smoked Venison Roast with Molasses

Chapter-5 SMALL GAME

Smoked Squirrel in Cherry Sauce Cinnamon Rub Apple Stuffed Smoked Wild Goose Brown Honey Glazed Smoked Duck with Hoisin and Sriracha Sauce Red Bean Curd Smoked Wild Rabbit Cranberry Glazed Smoked Goose Garlic Pear Smoked Rabbit Barbecue Fruit Tea Smoked Duck Breast

Chapter-6 BIRDS

Buttermilk Smoked Dove with Gochujang Sauce Spicy Mango Balsamic Smoked Pheasant with Mexican Chili Smoked Pigeon in Teriyaki Marinade Chili Spices Smoked Dove with Refreshing Orange Aroma Smoked Quails Tandoori Tea and Cinnamon Glazed Smoked Pigeon Easy Crispy Smoked Pheasant Breast

Chapter-7 INFORMATION ON SMOKING MEAT

DIFFERENCE BETWEEN BARBEQUING A MEAT AND SMOKING DIFFERENCE BETWEEN COLD AND HOT SMOKING DIFFERENT TYPES OF SMOKERS DIFFERENT STYLES OF SMOKERS DIFFERENT TYPES OF WOOD BASIC PREPARATIONS CORE ELEMENTS OF SMOKING

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