Description

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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 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 on the stovetop; 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 in London. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky recipes 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 stunning photography and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.

It's time to start smoking again.

About the Author

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Scott Davis trained and worked at Michelin starred restaurants in New York and London under renowned chefs such as Marco Pierre White, Gordon Ramsay, Gary Rhodes, and Jean-Georges in New York. He first "smoked" under the arches at London's Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. He explored artisan smokeries across the UK before returning to Wales where he set up a food company specializing in smoked products. He now runs a bespoke catering company. Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres - the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at The DO Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve with Anja Dunk and Mimi Beaven.