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- Kyle Books
Cooking with specific gadgets, Cooking with meat & game, Cooking with fish & seafood, Preserving & freezing
Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ancient technique - whether a beginner or more experienced cook - with step-by-step instructions for both hot and cold smoking, as well as guidance on ready-to-use equipment to suit all budgets, from stovetop smoking to mastering the Big Green Egg and even building your own DIY cold smoker. With an inspiring variety of tried-and-tested recipes for smoked ingredients, plus dishes to showcase them, including smoked chicken and chorizo paella, cold-smoked salmon platter, Asian smoked mackerel salad, melanzane parmigiana with smoked mozzarella and barbecued lobster with smoked butter, this is your go-to smoking guide, filled with irresistible recipes to savour and share.
Charlotte Pike
As a student, Charlotte Pike spent four years learning to survive on a meagre 10 a week and still eat seriously well. The skills she picked up in her university kitchen led her to train as a qualified cook and set up her own company called GoFreeFoods for people with food intolerances. Charlotte blogs on student cookery for the Guardian, writes a regular food blog for Hello! magazine and gives frequent cooking demos at food fairs around the UK.
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