Synopses & Reviews
For anyone looking to prepare smoked salmon and bacon or to create delicious main courses for entertaining, this is a handy guide to retaining and enhancing the subtle flavors of fresh fish and game. Simple instructions accompanied by informative diagrams illustrate the basic steps of curing and smoking. Advice is also provided on choosing raw ingredients, constructing a kiln, and operating commercial smokers. Delicious recipes ranging from smoked rabbit pie to smoked oysters and venison round out this essential resource.
In this revised edition of the classic guide to smoking fish, meat and game, Keith Erlandson introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. Includes recipes from smoked rabbit pie to smoked oysters and venison.
From the Trade Paperback edition.
First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. With clear and simple instructions, including building a kiln, it offers a wealth of information for amateur chefs and gourmets alike.
About the Author
Keith Erlandson contributed to The Countryman's Weekly, The Field, and The Shooting Times magazines, and is the author of Gundog Training and The Working Springer Spaniel.