"Full of detailed advice" (Independent on Sunday
Fresh and attractive repackage of classic guide to smoking meat, fish and game
From the Publisher
A fully revised edition of this classic guide to smoking fish, meat and game.
--This text refers to an out of print or unavailable edition of this title.
About the Author
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.