Smoking FoodISBN: 9781864470307PB, 82pp, $21.95
All over the world, smoking developed as one of the most popular, traditional ways of preserving food.
Tantalising smoked prawns, mouth-watering snapper fillets, amber-coloured smoked cheeses, and fiery sausages are just a few examples, but most fish and poultry, beef, lamb and pork, venison and rabbit can all be given an exciting flavour through smoking.
Here are more than 100 recipes drawn from all over the world for smoking and cooking a great variety of dishes.
Includes descriptions of method, equipment and fuels.
Most smoked food is expensive to buy, but with Smoking Food you can do it yourself – cheaply!