Home Smoking and Curing

Home Smoking and Curing

Hardback

By (author) Keith Erlandson

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  • Publisher: Ebury Press
  • Format: Hardback | 144 pages
  • Dimensions: 148mm x 212mm x 18mm | 240g
  • Publication date: 1 June 2009
  • Publication City/Country: London
  • ISBN 10: 0091927609
  • ISBN 13: 9780091927608
  • Illustrations note: B/W ILLUSTRATIONS
  • Sales rank: 34,446

Product description

"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; and 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.

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Author information

Keith Erlandson had a varied and fascinating career, working as a gamekeeper, professional gun-dog trainer and journalist, writing for The Field and contributing on a weekly basis to The Shooting Times and The Countryman's Weekly. His passion for smoked foods was inspired by his trips to Norway and Sweden. He 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.

Review quote

"Full of detailed advice" Independent on Sunday

Flap copy

In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.