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. Surprisingly, preserving food is quite simple and all it takes is some basic
equipment and some organization.

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.