(2006) 2007 1st UK edition. Quiller Press. Shrewsbury, Shropshire. Paperback. Pp319. B/w photographs, illustrations. Mint.
Notes: "An exceptionally complete guide to making real smoked food at home that tastes far better than the majority of commercially made products. One of the oldest methods known to man for preserving meat, smoking over a controlled fire is a technique mastered by every human culture we have knowledge of. It includes the making of bacon, ham, pastrami, jerky, sausage, smoked cheese, salmon, beef and many more. [Includes] illustrations and recipes... this book is highly recommended for aspiring amateur ...cooks and seasoned professional chefs alike as a superb ...reference fo the preparation of smoked meats".
