Do Smoke: A Modern Guide to Cooking and Curing

‘Scott and Jen demystify the art of smoked food, and provide practical and straightforward techniques you’ll easily embrace’ – Peter Gordon, chef, writer & restaurateur

‘An amazing insight into the world of smoking and curing foods. A perfect Christmas stocking filler.’ – Salt + Smoke

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 Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You’ll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.

As a young chef, Scott Davis first ‘smoked’ under the arches of Marco Pierre White’s 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. In Do Smoke, you’ll learn:

• The difference between hot and cold smoking
• Why brining is so important
• Simple methods using wood dust, rice and tea leaves
• How to make a cold smoker out of a cardboard box

With 50 stunning photographs and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.

It’s time to start smoking again.