Food smoking: a practical guide

Back in our cave-dwelling days, food smoking was used to preserve food and then our ancestors discovered just how great it makes food taste.

Turan T. Turan has been a passionate smoker of food for many years, teaches courses all around UK and now crystallises his knowledge in Food Smoking: a Practical Guide. Within its covers he explains the basics of cold and hot smoking; delves into the principles of combustion and explains brining and dry salt curing. He also outlines how to source wood for smoking and provides plans for building a cold smoker and smoke generators.

192 pages.

Author:  T Turan.