Haynes Smoked Food Manual

The Smoking Food Manual 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.

Author: James Strawbridge is an award-winning development chef and smoked food expert. He has written several cookbooks on artisan skills over the last decade and has presented several TV cookery shows with his father Dick Strawbridge. James’s culinary development agency www.strawbridgekitchen.com works with exciting food brands, international clients and major retailers as well as local artisan food suppliers. Smoked food is his passion, and a theme that runs through many aspects of his work. When not smoking food he enjoys teaching his young family how to cook, and feasting with friends.