With the invention of the tin can, it may seem that naturally preserved food is no longer relevant to today's cooks and chefs. However, the ancient traditions of smoking and curing are seeing something of a resurgence. These days, home smoking and curing food is all about creating the best possible flavours.
This new book includes information on the origins of smoke-curing, the basic smoking processes, raw materials, equipment and storage. In addition there are 25 recipes for meat, game, fish and shellfish. This promises to be a practical guide that reveals the ways to retain the subtle flavours of fresh produce by smoking, from simple smoked salmon to more unusual ideas such as smoked mussels or smoked sausages.
With informative text, clear instructions and charming illustrations throughout, this will be an invaluable guide for anyone looking to create their own cured and smoked products.
