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About the book
  • Published: 31 March 2012
  • ISBN: 9781448118717
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 144
Categories:

Home Smoking and Curing




Fresh and attractive repackage of classic guide to smoking meat, fish and game

Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains:

* advice on choosing raw ingredients
* making the most of meats in season
* easy to follow instructions for building your own kiln
* useful information on commercial smokers

First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

  • Pub date: 31 March 2012
  • ISBN: 9781448118717
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 144
Categories:

About the Author

Keith Erlandson

Keith Erlandson has had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist. His passion for smoked foods was inspired by his trips to Norway and Sweden. Erlandson brought an innovative dimension to British cuisine in the 1970s by pioneering the smoking of venison and grouse, and in the publication of this now classic book. He is now retired and lives in Llangollen in Wales.


Praise for Home Smoking and Curing

“Full of detailed advice”

Independent on Sunday


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