Top positive review
3 people found this helpful
The real deal by real ( modern ) people
on 8 January 2014
Dick & his son have written a modern easy reading highly accurate classic that will be around for a long time and be used by many many people who prefer to prepare their own food rather than take the lesser stuff found in most shops , butchers and supermarkets.
The book covers just about everything you can smoke in hot or cold wood smoke, the recipes are easy to read and have been proven over and over again.
I'm delighted & honoured to be able to be able to recommend this book to anyone thinking of ,or who are even remotely interested in curing or smoking your own foods
I've Kindled this edition , read it five times in 12 days from stat to fin as well as going back and forth within it many times and will be getting the hard backed edition as I want to flick back and forth over certain sections ( this is not so easy on a Kindle Lite .
Hat's off to both of you guys and your families ... you're onto a real winner over and over again.
PS I've recently cold smoked my first 4 lb. of cheese chunks , then cured and smoked 500 gram of farmed salmon ( can't afford fresh line caught Atlantic salmon yet ).
Our New Years Day breakfast was our eating some of our home smoked cheese and salmon on crackers ,cheese crackers and water biscuits whilst sipping Strawbery Sekt
You're right , shop or super market sourced stuff are not a patch on the home smoked foods .