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Online Catalogue > books > food & drink > food smoking

	food smoking books If you agree with our message, and want to help us spread it, and to keep providing free information via our factsheets, links and forum, as well as all the other things we do, please get books from us instead of from giant companies with a very different agenda.


	practical food smoking Kate Walker The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers the history of smoking, selection of raw materials, brining, the practice of smoking at home and for the business concern, smoke ovens and other equipment, setting up a smoking business, finance, marketing, hygiene and environmental matters, packaging and labelling and dos and dont's. 128pp more on food smoking Price: £8.99
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	the smoking and curing book Paul Peacock Did you know that you can easily knock up your very own smoker out of a dustbin and that smoking your food not only enhances the flavour but is a preservative as well as able to add on value if you are in the food industry? Using the same witty style which made The Sausage Book such an entertaining read, Paul Peacock provides easy to follow step-by-step guides to the smoking and curing of meat, poultry, game, fish and cheese. Whether you plan to build a smoker to process your own produce or simply wish to smoke a few kippers and a little bacon in the family kitchen, this book will be your ideal companion. With the inclusion of over 100 recipes for both cures and brines and an impressive resource section, it will have you producing your own prize hams and rollmop herrings in no time. 192pp more on food smoking Price: £12.99
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	home smoking and curing: how to smoke-cure meat, fish and game Keith Erlandson "Home Smoking and Curing" introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, "Home Smoking and Curing" will guide you through the processes.With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: advice on choosing raw ingredients; making the most of meats in season; easy to follow instructions for building your own kiln; and useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike. 144pp more on food smoking Price: £10.00
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	a guide to canning, freezing, curing & smoking meat, fish & game Wilbur F. Eastman Jr. This no-nonsense guide to canning, freezing, smoking and curing meat, fish and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey and a variety of hams. 237pp more on food smoking Price: £12.99
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	mastering the craft of smoking food Warren R Anderson An exceptionally complete guide to making real smoked food at home. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods - all at home with basic equipment that can either be bought or easily made in the workshop. Detailed instructions are covered in the book. Enhanced with illustrations and recipes for their preparation, Mastering the Craft of Smoking Food is very highly recommended for both aspiring amateur kitchen cooks and seasoned professional chefs, as a simply superby and 'user friendly' reference for the preparation of smoked meats. 319pp more on food smoking Price: £14.95
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	charcuterie: the craft of salting, smoking and curing Brian Polcyn & Michael Ruhlman 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 pates, 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, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted air-dried ham; crab, scallop and saffron terrine; breakfast sausages; mortadella and soppressata; and even spicy smoked almonds. 416pp more on food smoking Price: £24.50
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	smoking food Ricky M Gribling A manual which demonstrates how to smoke your own food - simply and safely. It includes over 100 recipes drawn from all over the world for cooking and smoking a variety of main courses and side dishes. 80pp more on food smoking Price: £18.50
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Online Catalogue > books > food & drink > food smoking