SMOKIN'. By Brad Parkes.

(1999) 2005 reprint. 8vo paperback (140 x 220mm). Pp96. B/w photographs and illustrations.

Tips and recipes for smoking fish, sausages, cheese, eggs, nuts, pork, poultry, beef, lamb, goat, shell fish, rabbit, hare, pheasant, quail, venison and waterfowl. "Smoke cooking has its origins in the mists, or should that be in the camp fires of time. Man, the hunter, has sought to preserve his game to eat at a later date. Smoking and salt curing has in the past allowed him to do this without the need for refrigeration. Today, many are rediscovering the use of smoking foods not for the ability to preserve food but for the unique flavours that smoking and salt curing can impart, fish and game in particular. Brad Parkes... has written a book for all interested in the utilisation of the fish and game available. From how to get the best from a commercial smoker, to how to build your own. The best recipes are all covered in detail to allow anyone to start Smokin'."