Do Smoke – Seconds

At some point on a book's journey, it can get a little damaged and becomes unsuitable for sale. But these wabi-sabi editions can still go to a good home!

This book is marked as a 'Second' and being offered at a discounted rate due to a minor defect. This could be an imperfection on the spine, corners or cover, or old pricing on the back cover. We're unable to photograph each imperfection, but rest assured it's the same great content inside!

Please note this item cannot be returned or refunded.

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.