About this book
A repackaged edition of the 1977 classic, which has never been out of print. Suitable for amateur chefs and gourmets, it takes you through all the techniques of smoking food, as well as providing info on building your own kiln. Also gives recipes, ranging from smoked rabbit pie to smoked oysters.
Introduces a method of retaining and enhancing the subtle flavours of fresh fish and game. With instructions backed up by diagrams, this work leads you through the basic techniques of smoking food. It contains: advice on choosing raw ingredients; making the most of meats in season; and easy to follow instructions for building your own kiln.