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Do Smoke
A modern guide to cooking and curing.
Jen Goss & Scott Davis
Coming October 2024
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 stunning photography and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.
It’s time to start smoking again.
This paperback purchase includes a free ebook download.
Reviews
Scott and Jen demystify the art of smoked food, and provide practical and straightforward techniques you’ll easily embrace
Peter Gordon, chef, writer & restaurateur
What a great book! It showcases the amazing culinary talents of Scott and Jen; and makes ‘smoking' an accessible skill for the professional and home cook alike.
Miles Kirby, co-founder, Caravan
This book should be on every home cook's shelf
Daniel Del Vecchio, Executive Vice President at Jean-Georges
About the authors
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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, Nobu Maksuhisa, 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 specialising 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.
Product details
- Published: 3rd Oct 2024
- Dimensions: 120 x 178mm
- Extent: 144 pages
- ISBN: 978-1-914168-36-9
- eBook ISBN: 978-1-914168-37-6
Artwork
Colour photography by Heather Birnie
Paper & print details
Printed by OZGraf Print on Munken, an FSC-certified paper