Do Smoke : A Modern Guide to Cooking and Curing

Love that bonfire night smell and how it tickles your senses? And how that same smokiness adds a rich depth of flavour to salmon, mackerel or cheese? As a young chef, Scott Davis first "smoked" under the arches at London's Mirabelle restaurant. This led to a lifelong passion for smoking foods. Now, he combines his culinary talents with cook and caterer Jen Goss, to show us that smoking your own food is not that difficult. Smoking is one of the oldest methods of food preservation but these days, it's more a matter of taste than necessity. And anyone can do it. Combining the wisdom of the past with the innovative flavors found in some of the world's best restaurants, Do Smoke is your essential guide to hot and cold smoking techniques over wood, tea, herbs, and rice. Once you have mastered the method, you can smoke all manner of edibles: meat, fish, vegetables, cheese, nuts, even desserts! You will also learn how to build your own smoker. So, if you love cooking, messing around with ingredients and a little bit of fire, then this is the book for you. And once you've watched that first side of salmon turn golden... you won't look back.