From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home. Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You’ll start by smoking vegetables on the hob; before being introduced to the basic processes and inventive recipes. As a young chef, Scott Davis first ‘smoked’ under the arches of Marco Pierre White’s Mirabelle restaurant. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky dishes using local and homegrown produce. In Do Smoke, you’ll learn: * The difference between hot and cold smoking * Why brining is so important * Simple methods using wood dust, rice and tea leaves * How to make a cold smoker out of a cardboard box With 50 stunning photographs and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.