The Ultimate Guide to Smoking: Modern Techniques for Cooking and Curing Meats at Home – Perfect for BBQ, Grilling, and Outdoor Entertaining

Author: Goss, Jen

Cooking with specific gadgets

Published on 3 October 2024 by The Do Book Co in the United Kingdom.

Paperback / softback | 144 pages, 40 Colour Photographs
179 x 121 x 13 | 196g

From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home. Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You'll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes. As a young chef, Scott Davis first 'smoked' under the arches of Marco Pierre White's Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In Do Smoke, you'll learn:

The difference between hot and cold smoking

Why brining is so important

Simple methods using wood dust, rice and tea leaves

How to make a cold smoker out of a cardboard box. With stunning photography and over 30 tasty recipes, Do Smoke is for curious cooks of all levels. It's time to start smoking again.