BookkooB : Practical Food Smoking - Kate Walker : Compare Book Prices

	title:	Practical Food Smoking: A Comprehensive Guide
	author:	Kate Walker
	format:	Paperback
	publisher:	Neil Wilson Publishing
	released:	October 20, 1995
	isbn:	1897784457
	isbn-13:	9781897784457

Click here to get the latest prices for Practical Food Smoking ->

store	availability	item price	delivered
Amazon UK
The Hut
Sprint Books
Blackwells
WH Smith (collect in store)
Base
The Book Place
WH Smith
Pick a Book
Global Investor
Waterstones
The Book People
zavvi
Play.com
Another Bookshop
History Bookshop
Tesco Books
BookFellas
Foyles
Samedaybooks

Above you will see price and availability details for Practical Food Smoking: A Comprehensive Guide by Kate Walker from the leading UK book stores.

To allow you to quickly compare prices, the stores are arranged in order of delivered price, cheapest first. Click on a store name to buy this book or to view further details.

Books Related to Practical Food Smoking Kate Walker - ISBN: 1897784457
View other editions of Practical Food Smoking. View books by Kate Walker.

Customer Reviews
Great text - Rated 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 sound like it might alienate some readers, BUT this means that it is scrupulous in dealing with issues of, for example, food safety. The only downside of the book is that the emphasis on smoking as a business stops it from covering crude home-based equipment for smoking in favour of commercial methods. Nor does it mention, for example, the effect of different wood types in affecting flavour (if it really does affect flavour) If it had covered this, it would have had a five star rating from me. For the home smoker who just wants to do this as a hobby without significant outlay, there would be a need to experiment with ideas for smokers that are out there in other texts. That aside, for recipes and methods for curing and smoking European foods, this is a great book that I'd recommend even for beginners.

Customer Reviews

Great text - Rated 4/5
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 sound like it might alienate some readers, BUT this means that it is scrupulous in dealing with issues of, for example, food safety.
The only downside of the book is that the emphasis on smoking as a business stops it from covering crude home-based equipment for smoking in favour of commercial methods. Nor does it mention, for example, the effect of different wood types in affecting flavour (if it really does affect flavour) If it had covered this, it would have had a five star rating from me. For the home smoker who just wants to do this as a hobby without significant outlay, there would be a need to experiment with ideas for smokers that are out there in other texts.
That aside, for recipes and methods for curing and smoking European foods, this is a great book that I'd recommend even for beginners.