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Practical Food Smoking
By Kate Walker
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About this ebook
The craft of smoking food was once commonly practised in order to preserve food-stuffs and enhance flavour, but the advent of the cold-store, the fridge and chemical food preservatives saw the decline of the practice. However, as consumer demand for wholesome produce increases, the interest in food smoking is becoming greater. Kate Walker, a professional food smoker has written a practical guide of value to home-smokers and commercial concerns alike which covers every aspect of the art and craft. The book covers the history of smoking, selection of raw materials, brining, the practice of smoking at home and for the business concern, smoke ovens and other equipment, setting up a smoking business, finance, marketing, hygiene and environmental matters, packaging and labelling and do's and don'ts.
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Author
Kate Walker
Kate Walker was always making up stories. She can't remember a time when she wasn't scribbling away at something and wrote her first “book” when she was eleven. She went to Aberystwyth University, met her future husband and after three years of being a full-time housewife and mother she turned to her old love of writing. Mills & Boon accepted a novel after two attempts, and Kate has been writing ever since. Visit Kate at her website at: www.kate-walker.com
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