Written by a professional artisan food smoker and tutor, this book removes the mystery of smoking food whether a novice or have some experience. It takes you through the food smoking process step by step and shows you how to; smoke hot and cold food, smoking meat, fish cheese, game, vegetables; salt food for smoking; materials to smoke with; types of smokers and ideas for creating your own smoker; smoked food recipes. Includes details of courses run by Smoky Jo. 'It is great to be taught by people who are masters of their craft but still manage to make it accessible, do-able and fun.' Diana Henry, Sunday Telegraph
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Jo Hampson and Georgina Perkins have been smoking food for many years. They owned a small, renowned, artisan smokehouse that counted Fortnum and Mason, Selfridges 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. Smoky Jo's has recently been listed in the Top 9 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. Jo and Georgina also work as advisors on commercial food smoking. They have worked with top food writers, consulted on TV programmes and advised on factual books. They have also been featured on the BBC's The One Show, ITV's This Morning and The Great British Taste Tour.
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Book Description Published by the authors (2QT Publishing). Burton in Kendal, Cumbria. 2012 1st edition. 8vo paperback with flaps. Pp151. Colour photographs and illustrations. Mint new copy. Jo Hampson and Georgina Perkins once ran a commercial smokehouse supplying Fortnum and Masons, Harvey Nicholls and other London shops, as well as private customers such as the Prince of Wales. Now, they run a school of smoking in Cumbria. This book is the fruit of their experience, in smoking and in conveying their knowledge to others. A simple and fun introduction to the subject, drawn from Jo Hampson and Georgina Perkins' well-regarded courses. Chapters include; Smoking is easy; A little bit of history; What is smoked food and what is a smoker?; Different types of smoking and how it works, outdoors and in; More on the smoking process; Salting, with brining recipes; Ingredients, what goes well with what; Woods and things you can use for making smoke; Types of smokers, commercially produced and home-designed; Reference chapter - all the details, brining times, cold smoking times, hot smoking times, cooking times, smoking processes for different foods; Enjoying your smoked food, receipes and serving suggestions. Appendices give notes on food safety and a list of suppliers. Bookseller Inventory # 28662