Smoking Food for Pleasure or Profit: How to smoke fish, oysters, mussels, cheese, ham, bacon, sausage and salmon, complete with recipes and diagrams Review

Average Reviews:

(More customer reviews)I would give this book negative stars if possible. This was written overseas and apparently the author just discovered liquid smoke. Every recipe in the book uses liquid smoke. I'm sorry but brushing cheese with liquid smoke and letting it set in the refrigerator in NOT smoked cheese. Big waste of time and money.

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A new, extended and revised edition of this long established essential guide, with weights and measures converted for US readers.If you would like to cure and smoke hams, fish, meats and cheeses, produce professional quality smoked food with ease using ordinary kitchen appliances, or even build your own kiln, then this is the book for you. Everything that you need to know about smoking food is in here right down to the last detail, including how to fillet fish and how to prepare it for the smoking process.It even covers production methods and recipes for using liquid smoke.22 pictures, diagrams & 10 recipes in one superbly laid out book, with large print so that you can read the book while you work.

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