DO SMOKE (THE DO BOOK CO) (PB)

Scott Davis first 'smoked' under the arches of Marco Pierre White's Mirabelle restaurant. This ignited a passion he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In this book, learn the difference between hot and cold smoking; the importance of brining; simple smoking methods using wood dust, rice and tea leaves; how to smoke veg on the hob; and how to make a cold smoker out of a cardboard box. Includes over 30 tasty recipes for chefs of all levels.