Smoked : how to flavour, cure & prepare meat, seafood, vegetables, fruit & more / Jeremy Schmid ; photography by Devin Hart.

Includes index.

Introduction -- The smoking process -- Smoking meats -- Smoking fish & seafood -- Smoking diary products, eggs & nuts -- Smoking vegetables & fruit -- Basics.

"Following the success of Bangers to Bacon Jeremy Schmid takes it a step further with Smoked and demonstrates the wide scope of this age-old art of preserving food. The enticing aroma of wood smoke is hard to beat but you don't necessarily have to cook outdoors to create that sweet salty smoked flavour. Smoking units can be created for the stove-top, in a barbecue, or in a cabinet outside. Jeremy describes the difference between hot and cold smoking, explains wood fuels and spices to blend and balance the right level of smoky flavours and uses step-by-step photos to show the process. Individual sections on meat, fish and seafood, fruit and vegetables, dairy, eggs and nuts begin with technique and lead on to showcase delicious recipes Jeremy has developed using smoked foods. Make your own mouth-watering pastrami, or try Smoked Snapper Pie, Beer-crusted bread with Smoked Butter and Roast Apricots with Smoked Mascarpone for dessert."--Publisher's website.