Do Smoke
A modern guide to cooking and curing
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"I'm so impressed with Scott and Jen's book on how to smoke at home; with techniques broken down for a home cook to master then use in recipes like smoked trout with fennel, blood orange and rocket salad - I can't wait to try it. This book should be on every home cook's shelf." - Daniel Del Vecchio, Executive Vice President at Jean-Georges
Do Smoke is for curious cooks of all levels.
It is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You'll start by smoking on the stovetop; 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 in London. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky recipes 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
From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home.
It's time to start smoking again.
About this Author
Scott Davis trained and worked at Michelin starred restaurants in New York and London under world-renowned chefs including Marco Pierre White, Nobu Maksuhisa, Gordon Ramsay, Gary Rhodes, and Jean-Georges Vongerichten. He first "smoked" under the arches at London's Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. Later he explored artisan smokehouses across the British Isles before returning home to Wales. Together with his partner Kirsty, he now runs a bespoke catering company.
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 with Anja Dunk and Mimi Beaven.
Reviews
"I'm so impressed with Scott and Jen's book on how to smoke at home; with techniques broken down for a home cook to master then use in recipes like smoked trout with fennel, blood orange and rocket salad - I can't wait to try it. This book should be on every home cook's shelf." - Daniel Del Vecchio, Executive Vice President at Jean-Georges
"Scott and Jen demystify the art of smoked food, and provide practical and straightforward techniques you'll easily embrace" - Peter Gordon, chef, writer & restaurateur
"What a great book! It showcases the amazing culinary talents of Scott and Jen; and makes 'smoking' an accessible skill for the professional and home cook alike." - Miles Kirby, co-founder, Caravan
"An amazing insight into the world of smoking and curing foods. A perfect Christmas stocking filler." - Salt + Smoke
"The perfect guide to smoking food. Do Smoke demystifies the dark arts of hot and cold smoke." - Telegraph
If the product is in stock at the store nearest you, we suggest you call ahead to have it set aside for you, or you may place an order online and choose in-store pickup.
