Chapter 1 A Brief History of Food Smoking 13 Chapter 2 What is Food Smoking? 15 Chapter 3 Selection of Raw Materials 21 Chapter 4 Brining 27 Chapter 5 Smoke ovens and other equipment 35 Chapter 6 Smoking Techniques 51 Chapter 7 Setting Up a Business 87 Chapter 8 Finance 93 Chapter 9 Identifying the Market 97 Chapter 10 Hygiene and Environmental Matters 101 Chapter 11 Packaging and Labelling 107 Chapter 12 Do's and Don'ts 111 Appendix A E Numbers 113 Appendix B Useful addresses and points of contact 117 Index 121
Kate Walker was an authority on the craft of food smoking with an established food smoking business based in Ayrshire. She spent 20 years developing techniques and with her late husband she designed the Gourmet, Global and Gourmand smoke ovens, now in use throughout the world.
I find this book extremely useful. It has a wonderfully comprehensive coverage of both hot and cold smoking, the latter being treated very well (particularly in comparison with other books I've reviewed on this topic). Raw material preparation, curing times and methods are fully covered. For the UK/European reader, this has the appropriate range of meats and other items that you would want to smoke. There's a very obvious emphasis on setting up a smoking business, which sounds like it might alienate some readers, BUT this means that it is scrupulous in dealing with issues of, for example, food safety ... For recipes and methods for curing and smoking European foods, this is a great book that I'd recommend even for beginners. Review by AG Whittaker on Amazon
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