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Appliance Home ::
Plank Cooking: The Essence of Natural Wood
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Our Price: $13.57
List Price: $19.95
Your Save: $ 6.38 ( 32% )
Sales Rank: #65153 (lower is better)
Availability: Usually ships in 24 hours
Manufacturer: Frank Amato Publications, Inc.
Written By: Scott Haugen, Tiffany Haugen
Avg. Customer Rating:  
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Brand: Outset
EAN: 9781571883322
ISBN: 1571883320
Manufacturer: Frank Amato Publications, Inc.
Material Type: paper
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Plank Cooking: The Essence of Natural Wood Features
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- Flavorful outdoor cooking
- Suggestions and favorite recipes
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Plank Cooking: The Essence of Natural Wood Description
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From elegant restaurants to backyard grills, the ancient method of cooking food on a wooden plank is a cooking style that's rapidly growing in popularity. When it comes to capturing the essence of natural wood and unparalleled texture in meats, vegetables, and other culinary delights nothing compares to plank cooking. In Plank Cooking: The Essence of Natural Wood, globe-trotting authors, Scott & Tiffany Haugen, share some of the world's most exquisite flavors. Thai red curry prawns, Achiote pork roast, pesto couscous stuffed chicken, and caramelized bananas are just a few of the unique recipes brought to life in this fully illustrated, one-of-a-kind book. In the oven or on a grill, plank cooking is fun and simple. This book outlines how to master the art of plank cooking--from seasoning planks to detailed cooking tips in over 100 easy-to-follow recipes. Though exotic tastes prevail, the ingredients used in this book are easy to find in most grocery stores. So whether you're hosting a large backyard BBQ, or just trying to satisfy the finicky eaters in your family, you will find many great meals in Plank Cooking: The Essence of Natural Wood.
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Plank Cooking: The Essence of Natural Wood customer reviews:
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An introduction to a Pacific Northwest Tradition
I grew up in the Pacific Northwest, and have always enjoyed the flavor of salmon cooked over alder. After some friends treated us to alder "planked" salmon on a camping trip, we searched Amazon and discovered this book. We've tried a number of the basic recipes with great success. Perhaps more significantly, those recipes have encouraged me to experiment with a variety of woods for some of my more "traditional" recipes, every time with great success. (For example, spareribs, a Texas-style dry rub, and either an alder or hickory plank make a fantastic taste combination.) The recipes include a wide range of spice and flavor combinations, from simple to what I would call "nouveau cuisine," which should meet most people's taste preferences. And the range of possible combinations, based on wood types, additional spices, or flavors in the soaking process, leaves room for almost limitless experimentation.
We have enjoyed the book so much that we've given it as gifts to several friends. Their responses have also been enthusiastic.
Amazing Flavors!!
We have been plank cooking salmon for years. The Haugen's book on plank cooking has opened up a new world for us. WE have used recipes from every chapter both on the grill and in the oven and they are all wonderful! The easy to follow instructions and recipes will make it easy for anyone to become an expert at plank cooking!
Planking to Rave Reveiws....
I really enjoyed this book...different ideas and lots of great ideas to try...well worth the money
Plank Cooking
This book is well written and includes what types of planks to use, how to prep the planks, and cook with them. The recepies are very easy and good, especially the salmon ones. The flavors the planks add are wonderful. We have cooked with them both on the BBQ and in the oven.
Nice pictures, bad recipes
I have to agree with a previous reviewer: The layout and pictures are well done and really interesting to leaf through/look at. The recipes however, are quite bad. Really bad sometimes. I personally think that it is really hard to ruin a nice salmon fillet, but this book achieves this in 2 of their 3-4 salmon recipes - the Xmas salmon and the one right before that (haven't tried the other two). Then there are all these other recipes that are just plain weird.
I am not going to burn this book as another reviewer suggested, but I will certainly keep it as a prime example of when a picture IS NOT worth a 1000 words. The authors here should really stick to photography for now and not subject anybody to their cooking until they have had more practice. A lot more.
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