THE SMOKED-FOODS COOKBOOK: HOW TO FLAVOR, CURE, AND PREPARE SAVORY MEATS, GAME, FISH, NUTS AND CHEESE. By Lue and Ed Park. Paperback issue.

(1992) ND later reprint. 8vo paperback (152 x 230mm). Ppviii,216. Not illustrated.

This book "thoroughly covers all aspects of smoke cooking, from choosing a smoke-cooking unit to making the tasty meals you can enjoy only by smoking food. [The authors] share their years of expertise, offering recipes for old favourites and new creations for every occasion." Chapters include: Basic principles; Equipment; Safety and health; Preparing foods for smoking; Domestic meats and fowl; Game meats and game birds; Fish and shellfish; Variety meats; Jerky; Sausages and pemmican; Other foods; Recipes using smoked foods; Recipes for sauces, butters and other seasonings; Menus; Preserving foods; Tables (of brining times etc.).