A beautiful new guide to discovering the wonders of home smoking, The Art of Smoking Food is a well illustrated book with a wealth of colour photographic images. Written by confirmed hobby smokers, Lene Fruelund and Mogens Lyngsdal, the book catalogues their 10 years of experience of a vast range of food smoking projects using home-made and shop bought equipment. There are detailed instructions for each and every stage in the process, from choosing the produce to curing, seasoning, drying as well as smoking. This book also contains wonderful recipes for a wide variety of smoked dishes including pork tenderloin, pastrami, smoked goose and hot smoked cod roe. The book introduces some of the professional smokers who inspired the authors, both in the UK and their native Denmark and there's also guidance on how to build your own smoker and drying box.
'This book is the perfect starting point for anyone who is sick and tired of the bland offerings of supermarkets and wishes to embark on the journey to discovering the the taste of real smoke.' Winner of 'Best Translation - Denmark 2009' in the Gourmand World Cookbook Awards 2009 124 pages, full colour images, perfect bound, softback.
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/BOOKS & DVDS/The Art of Smoking Food
/BOOKS & DVDS/The Art of Smoking Food
/BOOKS & DVDS/The Art of Smoking Food
