"I'm so impressed with Scott and Jen's book on how to smoke at home; with techniques broken down for a home cook to master then use in recipes like smoked trout with fennel, blood orange and rocket salad – I can't wait to try it. This book should be on every home cook's shelf." – Daniel Del Vecchio, Executive Vice President at Jean-Georges Do Smoke  is for curious cooks of all levels. It is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You'll start by smoking on the stovetop; 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 in London. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky recipes 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 From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home. It's time to start smoking again.