HOME BOOK OF SMOKE COOKING MEAT, FISH and GAME. By Jack Sleight and Raymond Hull.

(1971) 1973 reprint. 8vo (158 x 239mm). Pp156. B/w illustrations by Jack Sleight. Brown boards, gilt titles to spine.

"For the inveterate barbecuer, the gourmet and the natural foods enthusiast, a smoke oven is the practical next step... Smoke roasting provides a flavour not discovered in ordinary baking, frying, or barbecuing. It is practical to perform in the home or in a flat, and is an economical way to make otherwise expensive delicacies." Chapters include: The art of smoking food; Equipment for home smoking; The key to good flavour - brines and seasonings; Smoking butcher's meat; Smoked poultry and game birds; Smoking wild game; Smoked fish and shellfish; Sausages; Miscellaneous - cheese, nuts, seeds, eggs, frog's legs, bilberries, garlic bread; Canning smoked food ;Big-scale production - equipment, materials, records, economy, menu planning, marketing.