Do Smoke
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| Infos : | 144 pages |
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A modern guide to cooking and curing
From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home.
Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You’ll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes.
As a young chef, Scott Davis first ‘smoked’ under the arches of Marco Pierre White’s Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In Do Smoke, you’ll learn:
- The difference between hot and cold smoking
- Why brining is so important
- Simple methods using wood dust, rice and tea leaves
- How to make a cold smoker out of a cardboard box
With 50 stunning photographs and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.
It’s time to start smoking again.
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Jen Goss
Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres, the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at the Do Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve, and in 2024 Do Smoke with Scott Davis. https://thedobook.co/products/do-smoke-a-modern-guide-to-cooking-and-curing