Smoking Food at Home with Smoky Jo

Smoking Food at Home with Smoky Jo
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Let Smoky Jo and Smoky Georgina guide you through their easy-to-follow and informative book. The authors, owners of the highly regarded food smoking school, Smoky Jo’sare masters of their craft and have removed the mystery and imparted the fun into smoking food. 


Whilst still being aimed at the novice or the professional smoker alike, in this second edition of their book, the authors push back the boundaries of smoking food, opening up an exciting world of possibilities and culinary delights. With up-to-date information on food smoking, food safety, new smokers and smoking accessories they encourage the reader to have fun, to experiment and to smoke the usual, the unusual and the extraordinary.

Description

Details

Let Smoky Jo and Smoky Georgina guide you through their easy-to-follow and informative book. The authors, owners of the highly regarded food smoking school, Smoky Jo’s, are masters of their craft and have removed the mystery and imparted the fun into smoking food. 

Whilst still being aimed at the novice or the professional smoker alike, in this second edition of their book, the authors push back the boundaries of smoking food, opening up an exciting world of possibilities and culinary delights. With up-to-date information on food smoking, food safety, new smokers and smoking accessories they encourage the reader to have fun, to experiment and to smoke the usual, the unusual and the extraordinary.

In their new chapter they will have you smoking everything from flour and tomatoes to asparagus and chocolate. No other book on smoking food will encourage you to tantalise the taste buds in the way that Smoking Food at Home with Smoky Jo will!

THE AUTHORS

Jo Hampson and Georgina Perkins run the highly acclaimed Smoky Jo’s food school in Cumbria which has been listed in the Top 9 Courses To Do in Europe by the Lonely Planet Guide, as well as in the Top 10 Cookery Course in the UK by The Telegraph and in the Top 10 Days out for the Boys by The Times.

As well as running course for ten years, Jo and Georgina have worked as consultants for established and new commercial smokehouses both in the UK and abroad. Smoky Jo gives chef ’s demonstrations at food shows and game fairs around the country and both authors have work with top food writers, consulted on TV programmes and advised on text books. They have also been featured on BBC’s The One Show; ITV’s This Morning and the Great British Taste Tour.

TESTIMONIAL

‘It is great to be taught by people who are masters of their craft but still manage to make it accessible, do-able and fun.’ Diana Henry, Sunday Telegraph

Book Specifications

Additional Information

Sub Heading No
ISBN 9781846892349
Author Jo Hampson with Georgina Perkins
Binding Paperback with flaps
Extent 234 x 156mm, 176 pages
Illustrations Colour
Ebook No
Reviews

"It is great to be taught by people who are masters of their craft but still manage to make it accessible, do-able and fun." Diana Henry, Sunday Telegraph


"The second edition of this popular guide remains essential reading for anybody wishing to smoke food, whether they be a professional chef or just an enthusiastic cook at home. Complete beginners will find all they need to know presented in a simple step-by-step format, whilst even experienced smokers will find some useful information and tips. The authors, Jo and Georgina, with their very wide and deep experience, are probably the most knowledgeable food smoking experts in the UK. You only need to buy one guide to smoking your own food and this is it." Clive Husselbury, Director, CookEquip Ltd 

"Food lovers who want to try their hand at smoking food could find what they are after with this new book by Jo Hampson and Georgina Perkins, who run the Smoky Jo’s food school in Cumbria. Taking an easy-to follow approach, Smoking Food at Home guides the reader through the principles for smoking hot and cold food at home and creating and enjoying recipes that include smoked spices and oils." Shooting Times

“When your moniker is Smoky Jo, readers keen to turn trout into a taste sensation can be confident they have picked up the right book. You can attend a smoking course with Smoky Jo in Cumbria, if you can snag a place. If not, this book is almost as good as having her beside you”. The Field  (you can read the full review here)

"I wish I had found a book like this when I first started smoking my own caught venison and fish as this book instils confidence in the reader on just how easy it is to produce something palatable. If all that holds you back from having a go is knowledge, then this is the perfect first step" BASC 

 

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