Haynes Manual: Smoked Food

Product Description An information-packed manual that guides you through every stage of smoking and curing food, together with 44 exciting and delicious recipes to showcase your creations. Begin your personal pit master journey with smoked food expert James Strawbridge, and learn the artisan skills of smoking and curing food through clear step-by-step photography and easy-to-follow instructions Includes a clear and concise guide to the key equipment you ll need, hints and tips on fuels, flavours and aromatics, and practical techniques to achieve the tastiest smoked food possible Enjoy a wide range of fabulous, intensely flavoured food, from classic crowd-pleasing meat platters to innovative and inspiring vegetarian ideas Make sausages, cure bacon, smoke mackerel, build a smoke shack, brine a turkey, pull some pork, infuse some cheese, cold smoke an avocado, air dry your own chorizo, plank-smoke salmon fillets, hay-bake chicken legs, burn some ends, and barbecue the best brisket ever! About the 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.