Practical food smoking a comprehensive guide

Summary: The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers the history of smoking, selection of raw materials, brining, the practice of smoki.

Record details

ISBN: 9781906476540 (electronic bk.)
ISBN: 1906476543 (electronic bk.)
Physical Description: electronic resource
remote
1 online resource (182 p.) : ill.
Publisher: Glasgow : Neil Wilson Pub., 2011.

Content descriptions

General Note:	Includes index.
Formatted Contents Note:	Introduction -- A brief history of food smoking -- What is food smoking? -- Selection of raw materials -- Brining -- Smoke ovens and other equipment -- Smoking techniques -- Setting up a business -- Finance -- Identifying the market -- Hygiene and environmental matters -- Packaging and labelling -- Do's and don'ts -- Appendix A. E numbers -- Appendix B. Useful addresses and points of contact.
Source of Description Note:	Description based on print version record.