Smoked Food A Manual for Home Smoking

The Smoked Food will take you through every stage of every kind of smoking adventure, whether it’s building a smoke house in the garden or cold smoking a dish of butter on your stove top or a cocktail in the dining room. Each method of smoking is explained, including the home smokers available on the market, together with ideas and tips for the kind of food that best suits which one, and the fuel, scents and woods that can be used. There are tempting recipes for all kinds of food, including:

Hot-smoked crab
Fennel-smoked salmon
Texas-style brisket
Chipotle chilli chicken
Honey-glazed smoked halibut
Whiskey-marinated ribs
Earl-Grey scented trout.

There are also chapters extending the art of smoke to vegetables, fruit, nuts and even oil and butter, with tempting and delicious recipes suitable for vegetarians and vegans.

James Strawbridge runs his own food business and is Executive Chef of Havener’s Bar & Grill in Fowey. He has previously published highly a successful series of cookbooks with Octopus, Made at Home, which includes a book on smoking. He also works as a development chef and runs pop up restaurants around a BBQ Smokehouse theme, was executive head chef for a spell with a menu focusing on smoked food, has done lots of outdoor cookery for TV and events, plus some time developing recipes for the largest UK charcoal producer.

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Smoked Food A Manual for Home Smoking

Summary

Author Biography

Supplemental Materials