Author(s): Jo Hampson
Smoking Food is an art not a science. In this easy-to-follow, accessible, no-nonsense, informative book the authors, who aremasters of their craft, have removed the mystery and imparted the fun into smoking food. The book guides the reader throughthe principles, variations and options in being able to create and enjoy smoked food recipes at home.
Jo Hampson runs the highly acclaimed Smoky Jo's food school in Cumbria, (recently listed in the Top 9 Courses To Do in Europe by The Lonely Planet). They both work as advisors on commercial food smoking and have worked with top food writers, consulted on TV programmes and advised on factual books. They have also been featured on BBC's The One Show; ITV's This Morning and the Great British Taste Tour.
Chapter One The most important message - smoking is easy, it is an art and it is completely personal to your own taste.Chapter TwoA little bit of history!Chapter ThreeWhat is smoked food and what is a smoker?Chapter FourThe different types of smoking, what they look like and how it all works.Chapter FiveAn overview of the smoking processes and learn how to smoke in different ways.Chapter SixA chapter dedicated to the salting process.Chapter SevenThis is all about ingredients including the herbs and spices used in brine recipes.Chapter EightLearn about all the things that you can use to make your smoke. Here we talk about the woods you can use to add unique flavour.Chapter Nine Choose your smoker, whether it be an off-the-shelf unit commercially produced or a home-designed smoker DIY style!Chapter TenTo Smoking! A reference chapter with suggested brining, cold smoking and hot smoking cooking times. A step-by-step guide.Chapter ElevenThe final chapter is all about enjoying your smoked with a few recipes and serving suggestions.