Reviews
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