About this item
This book gives information on the origins of smoke-curing, the basic smoking processes, raw materials, equipment and storage. In addition there are 25 recipes for meat, game, fish and shellfish.These days, home smoking and curing food is all about creating the best possible flavours. Surprisingly, preserving food is quite simple and all it takes is some basic equipment and a degree of organization. This practical guide reveals the ways to retain the subtle flavours of fresh produce by smoking, from simple smoked salmon to more unusual ideas such as smoked mussels or smoked sausages. With informative text, clear instructions and charming illustrations throughout, this will be an invaluable guide for anyone looking to create their own cured and smoked products.
About the Author
Joanna Farrow trained as a home economist and has worked as a freelance writer for several food magazines including BBC Good Food Magazine. Joanna has written a diverse range of cookery books, from 30 Minute Vegetarian to Simply Cadbury s Chocolate and also styles food for book, magazine and advertising photography
