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The Easy Way to Stop Smoking: Join the Millions Who Have Become Non-Smokers Using Allen Carr's Easyway Method
A new edition of the revolutionary bestseller, with four million copies in print. Allen Carr’s innovative Easyway method—which he discovered after his own 100-cigarette-a-day habit nearly drove him to despair—has helped millions kick smoking without feeling anxious and deprived. That’s because he helps smokers discover the psychological reasons behind their dependency, explains in detail how to handle the withdrawal symptoms, shows them how to avoid situations when temptation might become too strong, and enables them to stay smoke-free. Carr discusses such issues as nicotine addiction; the social “brainwashing” that encourages smoking; the false belief that a cigarette relieves stress; the role boredom plays in sabotaging efforts to stop; and the main reasons for failure. With this proven program, smokers will be throwing away their packs for good. .
Price: $8.17
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Charcuterie: The Craft of Salting, Smoking, and Curing
The only book for home cooks offering a complete introduction to the craft.Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings..
Price: $20.79
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Meat Smoking and Smokehouse Design
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold or hot smoke the authors don't end on just giving the temperature range for a particular method. They also explain why one way is better for making certain products than the other. The second part of the book "The Smokehouse Design" contains all that is known about smoker design and is supported with over 100 drawings and 50 photographs. Many of them are detailed technical drawings with all dimensions for building fully functional units. Some of them can almost be made without any costs involved and when ready will allow for making products of the highest quality..
Price: $17.77
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Mastering the Craft of Smoking Food
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The Sixty-Second Motivator
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Thank You for Smoking: A Novel
Nobody blows smoke like Nick Naylor. He’s a spokesman for the Academy of Tobacco Studies–in other words, a flack for cigarette companies, paid to promote their product on talk and news shows. The problem? He’s so good at his job, so effortlessly unethical, that he’s become a target for both anti-tobacco terrorists and for the FBI. In a country where half the people want to outlaw pleasure and the other want to sell you a disease, what will become of the original Puff Daddy?.
Price: $5.50
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Self-Defeating Behaviors: Free Yourself from the Habits, Compulsions, Feelings, and Attitudes That Hold You Back
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Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker
Get that great taste of wood-smoked food using the top of your kitchen stove. Contains everything you need to know about smoking foods at home, using a stovetop smoker. Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'..
Price: $9.97
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Cold-Smoking & Salt-Curing Meat, Fish, & Game
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