The Do Book Co.
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Do Smoke

A modern guide to cooking and curing.

Coming October 2024

Smoked: carrot blinis, cheddar arancini, beetroot ketchup, mussels in cider vinegar, duck with pickled cherries, chocolate mousse, even hot smoked ice-cream.

Smoking food has come a long way.

Now, you can have a go at home. Using equipment you already have, you'll start by smoking vegetables on the hob in your kitchen; before being introduced to hot and cold smokers, simple techniques and inventive recipes by your culinary guides, Scott Davis and Jen Goss.

As a young chef, Scott Davis first 'smoked' under the arches at London’s Mirabelle restaurant while working with Marco Pierre White. This ignited a lifelong passion for smoked foods. Two decades later, he combines his talents with those of friend and caterer, Jen Goss – who creates deliciously smoky recipes with her homegrown veg and local produce – in this essential guide to smoking food.

With stunning photography, Do Smoke will help you master this ancient practice and add a new dimension to recipes and hero ingredients across plant, dairy, meat, and fish.

It's time to start smoking again.

This paperback purchase includes a free ebook download. 

Product details

  • Dimensions: 120 x 178mm
  • ISBN: 978-1-914168-36-9
  • eBook ISBN: 978-1-914168-37-6


Colour photography by Heather Birnie

Paper & print details

Printed by OZGraf Print on Munken, an FSC-certified paper