Jen Goss & Scott Davis ā Do Smoke: A modern guide to cooking and curing
From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do SmokeĀ is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. Youāll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first āsmokedā under the arches of Marco Pierre Whiteās Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. InĀ Do Smoke, youāll learn:
ā The difference between hot and cold smoking
ā Why brining is so important
ā Simple methods using wood dust, rice and tea leaves
ā How to make a cold smoker out of a cardboard box
With stunning photography and over 30 tasty recipes,Ā Do SmokeĀ is for curious cooks of all levels.
Itās time to start smoking again.
144 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
Jen Goss & Scott Davis ā Do Smoke: A modern guide to cooking and curing
From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do SmokeĀ is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. Youāll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first āsmokedā under the arches of Marco Pierre Whiteās Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. InĀ Do Smoke, youāll learn:
ā The difference between hot and cold smoking
ā Why brining is so important
ā Simple methods using wood dust, rice and tea leaves
ā How to make a cold smoker out of a cardboard box
With stunning photography and over 30 tasty recipes,Ā Do SmokeĀ is for curious cooks of all levels.
Itās time to start smoking again.
144 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
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From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do SmokeĀ is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. Youāll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first āsmokedā under the arches of Marco Pierre Whiteās Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. InĀ Do Smoke, youāll learn:
ā The difference between hot and cold smoking
ā Why brining is so important
ā Simple methods using wood dust, rice and tea leaves
ā How to make a cold smoker out of a cardboard box
With stunning photography and over 30 tasty recipes,Ā Do SmokeĀ is for curious cooks of all levels.
Itās time to start smoking again.
144 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
