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Practical Food Smoking: A Comprehensive Guide

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Practical Food Smoking: A Comprehensive Guide (Paperback)

by Kate Walker (Author), Doreen Shaw (Illustrator)

4.0 out of 5 stars See all reviews (2 customer reviews)

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Product details

Paperback: 128 pages
Publisher: Neil Wilson Publishing (20 Oct 1995)
Language English
ISBN-10: 1897784457
ISBN-13: 978-1897784457
Product Dimensions: 22.6 x 14.4 x 2.2 cm

Average Customer Review: 4.0 out of 5 stars See all reviews (2 customer reviews)

Amazon.co.uk Sales Rank: 156,381 in Books (See Bestsellers in Books)
Popular in this category:
#36 in Books > Food & Drink > Preserving Food

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Product Description

Product Description
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 smoking at home and for the business concern, smoke ovens and other equipment, setting up a smoking business, finance, marketing, hygiene and environmental matters, packaging and labelling and do's and dont's.

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	33% buy Home Smoking and Curing 3.8 out of 5 stars (6) �6.50
	31% buy the item featured on this page: Practical Food Smoking: A Comprehensive Guide 4.0 out of 5 stars (2) �8.99
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Customer Reviews

2 Reviews

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4.0 out of 5 stars (2 customer reviews)

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19 of 19 people found the following review helpful:

4.0 out of 5 stars Great text, 13 Mar 2006

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

I find this book extremely useful. It has a wonderfully comprehensive coverage of both hot and cold smoking, the latter being treated very well (particularly in comparison with other books I've reviewed on this topic). Raw material preparation, curing times and methods are fully covered.
For the UK/European reader, this has the appropriate range of meats and other items that you would want to smoke. There's a very obvious emphasis on setting up a smoking business, which sound like it might alienate some readers, BUT this means that it is scrupulous in dealing with issues of, for example, food safety.
The only downside of the book is that the emphasis on smoking as a business stops it from covering crude home-based equipment for smoking in favour of commercial methods. Nor does it mention, for example, the effect of different wood types in affecting flavour (if it really does affect flavour) If it had covered this, it would have had a five star rating from me. For the home smoker who just wants to do this as a hobby without significant outlay, there would be a need to experiment with ideas for smokers that are out there in other texts.
That aside, for recipes and methods for curing and smoking European foods, this is a great book that I'd recommend even for beginners.

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4.0 out of 5 stars Practical Food Smoking, 17 Jun 2009

By	Neil S. Chantrell "pheasant plucker" (Cheshire UK) - See all my reviews (REAL NAME)

This is an excellent starter guide for someone who wants to have a go at home smoking foods. It also covers some of areas for consideration if you are thinking of moving into commercial production. Because of the wide area covered in the book it may not be detailed enough for someone who has some experience already.

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