From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You’ll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first ‘smoked’ under the arches of Marco Pierre White’s Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In Do Smoke, you’ll learn:
– The difference between hot and cold smoking
– Why brining is so important
– Simple methods using wood dust, rice and tea leaves
– How to make a cold smoker out of a cardboard box
With stunning photography and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.
It’s time to start smoking again.
144 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).