Smoking Food Book

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Smoking Food Book

Smoking Food Book

All over the World, smoking has been one of the most popular and traditional ways of preserving food. Bought smoked food is delicious but expensive, and we don't know what chemicals have been used in the process. Here at last is a manual that tells us how to smoke our own food - simply, safely and with marvellous results. Fish, Poultry, Beef, Lamb, Pork, Venison and Rabbit can all be given an excitingly different flavour through smoking. There are over 100 new recipes drawn from all over the world for smoking and cooking a great variety of main courses and side dishes. Hors d'ouvre, canapes, sausages, soups and pies, even baked and fried meats are excellent with smoked ingredients.

Author: Ricky Gribling
72 pages
Revised Edition 1997

Rear Cover Image


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