Smoking Food at Home with Smoky Jo: Hot Smoking and Cold Smoking; Different Types of Smokers; Smoking Using a Wok, Filing Cabinet, Wardrobe or Shed; Recipes; Brines, Herbs and Spices; Wood Varieties; Food Safety

Smoking Food at Home with Smoky Jo: Hot Smoking and Cold Smoking; Different Types of Smokers; Smoking Using a Wok, Filing Cabinet, Wardrobe or Shed; Recipes; Brines, Herbs and Spices; Wood Varieties; Food Safety

Paperback(2nd Edition)

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Overview

Let Smoky Jo and Smoky Georgina guide you through their easy-to-follow and informative book. The authors, owners of the highly regarded food smoking school, Smoky Jo's are masters of their craft and have removed the mystery and imparted the fun into smoking food. 


Whilst still being aimed at the novice or the professional smoker alike, in this second edition of their book, the authors push back the boundaries of smoking food, opening up an exciting world of possibilities and culinary delights. With up to date information on food smoking, food safety, new smokers and smoking accessories they encourage the reader to have fun, to experiment and to smoke the usual, the unusual and the extraordinary. 


In their new chapter they will have you smoking everything from flour and tomatoes to asparagus and chocolate. No other book on smoking food will encourage you to tantalise the taste buds in the way that Smoking Food at Home with Smoky Jo will.

Product Details

ISBN-13: 9781846892349
Publisher: Quiller Publishing Ltd.
Publication date: 04/15/2017
Edition description: 2nd Edition
Pages: 176
Product dimensions: 6.20(w) x 9.10(h) x 0.60(d)

About the Author

Jo Hampson and Georgina Perkins have been smoking food for many years. They owned a small, renowned, artisan smokehouse that counted Fortnum and Mason, Selfridge's and Harvey Nichols among its customers. They also smoked privately for the Prince of Wales. They now run Smoky Jo's the highly acclaimed food smoking school in Cumbria, UK.Smoky Jo's has been listed in the Top Nine Courses to Do in Europe by The Lonely Planet Guide; in the Top 10 Cookery Courses in the UK by The Telegraph and in the Top 10 Days Out for the Boys by The Times.As well as running courses for ten years, Jo and Georgina has worked as consultants for established and new commercial smokehouses both in the UK and abroad. Smoky Jo gives chef's demonstrations at food shows and game fairs around the UK and both authors have worked with top food writers, consulted on TV programmes and advised on text books. They have also been featured on the BBC's The One Show, ITV's This Morning and The Great British Taste Tour.

Table of Contents

Introduction to Food Smoking Chapter 1 Important messages Chapter 2 How it all began Chapter 3 What is smoked food Chapter 4 How to smoke food Chapter 5 An overview of smoking processes Chapter 6 Brine recipes Chapter 7 Herbs and spices Chapter 8 Woods to use and how to create smoke Chapter 9 Different types of smokers Chapter 10 And so to smoking Chapter 11 Go smoking crazy Chapter 12 Recipes and serving suggestions

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