About THE BIG BOOK OF OUTDOOR COOKING by Peter Dugmore:
“The BIG Book of Outdoor Cooking” (formerly “Really Simple Cold Smoking, BBQ & Salt Curing at Home” and now in its second edition) is a compendium of 10 stand-alone books in the same series, in which their author, Peter Dugmore, covers a complete spread of outdoor cooking methods and techniques …
… at a price you could expect to pay for just one of the books from which the compendium is made up.!
With over 700 information-packed pages, generously illustrated, and written in simple language, the book covers everything from wilderness and campfire cooking, through smokehouse, barbecue and grilling to salt curing and outdoor slow-cooking in a cast-iron pot. Equipment for each of these cooking methods is covered in detail, and a range of easy smokehouse, barbecue pit and air drying plans and step-by-step construction details are provided for equipment you can simply and economically make for yourself. .
Passionate about grilling and slow-cooking around an open fire? You’ll learn not only what woods to use for different foods and applications, but a range of little known fire-making, grilling and slow-cooking secrets, as well.
For lovers of gourmet smoked and salt-cured foods there’s a compendious selection of mouth watering recipes. … Parma hams? Cold-smoked salmon? Pancetta and other “real” bacons? Spare ribs and brisket? Pulled pork? Jerky and biltong? Everything you need to produce foods you would otherwise find only in the most exclusive, and expensive, charcuteries and delicatessens, and the most upmarket of restaurants is right here – giving you all the taste, authentic flavour and trimmings of the store-bought items, but at a fraction of the cost! …
Readers of How-To Instructional books (like this one) fall somewhere between two extremes. At one extreme are those who want to know “Why?” before they learn “How?” At the other extreme are those who simply want a clear-cut set of instructions.
The publishers in this book unravel the Gordian knot – and satisfy both classes of reader by covering both the “Why” and the “How” in the first half of the book, while limiting the second half to just the “How”.
Whatever your current level of expertise and skill, and whatever you want to know about cooking and preserving foods at home and out of doors, there’ll be something in this book to expand and enrich both your knowledge and enjoyment.
Learn more about the author, buy the book, or follow them on social media:
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Author Bio:
Do you love cooking? Particularly cooking outdoors – on the grill, in the barbecue oven, slow-cooking in a cast-iron pot, cold-smoking and air curing a whole range of foods?
So do I!
And next best to cooking itself is learning more about it – and then sharing with my readers what I’ve learned from my own experience, and also from what others have so generously shared with me.
I’m learning every day! And nothing gives me more pleasure than passing on what I learn. Hopefully, many of the tips in my books will be as new, and as useful, to you as they were to me when I first came across them.
Maybe you’re new to cooking and would love to get into it, but (like I was when I first started out) are a tad apprehensive about where and how to begin? If so, perhaps you’ll indulge me if I share a little of my own philosophy with you?
I’m convinced that the reason more people don’t paint, draw, sculpt … whatever! … Is not because they don’t have talent, but because they believe the necessary underlying technique is either so arcane or so complex as to be beyond them.
Generally, this is simply not true! Betty Edwards, author of “Drawing on the Right Side of the Brain” proved that if people can be persuaded that the technique of drawing is fundamentally simple, most CAN draw – and draw well!
In this respect, cooking is a bit like painting – or drawing! Many who would like to cook shy away from it simply because they feel the technique is beyond them. (The pleasure given by a well-executed painting will last a lot longer than the pleasure derived from a well-presented meal, to be sure, but the opportunity to produce a masterpiece comes around much more quickly in the kitchen than it does in the studio).
My motivation to write books about cooking is something akin, I’m sure, to what motivated Betty Edwards to write her defining book on drawing. If I can impart some of the pleasure and excitement that cooking engenders in me, and at the same time make the underlying techniques easier to grasp – and apply – then I’ll feel pretty much fulfilled.
This is why my books are not primarily recipe books, but focus more on the systems, methods and techniques without which the best of recipes have a real chance of failing. It’s also why I go heavy on illustrations.
I’d love you to share in the pleasure cooking gives me – by sharing in the experiences, both my own and others’, which find expression in my books.
We’ll find even more common cause if you share a passion for the outdoors. While as a committed foodie I have an interest in all forms of cooking, my family and I live in Africa and have a particular passion for the wilderness opportunities it has provided us. We’ve worked out that at one (very privileged!) stage in our lives, over a period of about ten years, my wife Margaret and I spent more than 800 nights with family and friends camping out on safaris, wilderness holidays, canoe adventures – and “riverside living” on a wild stretch of the Breede River in South Africa, with jackals, lynx, black eagles, honey badgers and otters many times our only companions. In all that time less than a handful of nights were not given to eating food grilled, smoked or slow-cooked in the open, over a wood-fuelled fire.
Out of that enduring, lifelong interest my books were born. I really do hope you’ll enjoy reading them as much as I’ve enjoyed researching and writing them. I look forward to meeting you in them.
THE BIG BOOK OF OUTDOOR COOKING by Peter Dugmore is a post from Awesome Gang