The Quick and Easy Art of Smoking Food: Updated for the 90's: Amazon.co.uk: Chris Dubbs, Dave Heberle: Books

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3.7 out of 5 stars (3 customer reviews)

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34 of 34 people found the following review helpful:

5.0 out of 5 stars Opens up a whole new world - change your larder forever., 13 Jun 2001

By	andrew@champion1.freeserve.co.uk (London) - See all my reviews

On first opening this book I realised I had misunderstood the main thrust of the author's intention, however I was so quickly drawn into the enthralling world of food smoking that I finished it in one sitting. The author begins with simple examples of smoking devices (both indoor and outdoor) and beginner foods such as bacon or cheeses but progresses at a manageable pace to more adventurous suggestions (including a number of vegetarian options). The book's explanation of how to build a home meat curer with just a twin bar electric fire, damp pine needles and aluminium foil was surprisingly easy to follow and within just a few days I was producing results I am sure any seasoned (no pun intended) curer would be proud of. My first commercial scale smoking oven is now nearing completion thanks to the easy-to-follow design advice in the second chapter. While big enough to supply me with a steady stream of smoked delicacies it is still small enough to fit on my balcony. An unexpected benefit has been the additional contact with my neighbours that their interest in my project has generated. My only criticism would be that perhaps the book does not cater for vegan tastes as well as it might. However I have found that a little imagination can go a long way. My smoked tofu is now legendary across Islington.

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8 of 8 people found the following review helpful:

2.0 out of 5 stars Limited applicability, 3 Mar 2006

By	A. G. Whittaker "snarkorboojum" (Scottish Borders) - See all my reviews (REAL NAME)

I was really looking forward to receving this book. I've done a little bit of home smoking before with three pages of instructions from a preserving book and an old filing cabinet, with some success. I wanted to improve my methods and expand the range of things that I smoke. The range of hot smoking is pretty comprehensive, but lacks depth. There are a few points where the American bias comes in (bear and moose seldom appear on our home's game menu), but the recipes can be adapted to European game. The parts describing smoking of oddities such as nuts, cheese and eggs are useful. The equipment side has useful ideas, but doesn't follow them through with important practical considerations such as a decent discussion about how a smoking fire should be set, what smoke density you should be aiming for, etc.
My main disappointment with it is twofold. Firstly, it's a great shame that it is so strongly geared to hot smoking. As far as I can find in the book, the text on cold smoking fish is a short paragraph. Text on smoking salmon or trout, for example, is limited to hot smoking, with cold smoking being described as a means to producing a product that you would add to a cooked dish later on. Cold smoked fish is not so difficult that it should be ignored, especially in a book like this. Secondly, as I say, I find the whole book rather disjointed. There are lots of things in there, but it seems almost repetitous, without actually identifying broad themes of the principles of how different meats are treated. It also needs a better range of curing recipes.
This is potentially a good book - and it does have its good points - but, despite the claim in the title, it needs a proper updating and addition of much more on cold smoking.

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3 of 8 people found the following review helpful:

4.0 out of 5 stars Informative and Concise., 22 Nov 1997

By A Customer

As a second year student at the New England Culinary Institute I would recommend this book to any beginner wanting to carry on the art of smoking food. Mark C. Molinaro

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The Quick and Easy Art of Smoking Food: Updated for the 90's (Paperback)

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