Paperback. White cover with blue title and cured meat image.

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• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you’re looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion. In addition it contains: * advice on choosing raw ingredients, * making the most of meats in season, * easy to follow instructions for building your own kiln, * useful information on commercial smokers. First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food. Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

Review: The descriptions of smoking techniques are I think very good, the author has no doubt many years of experience. Cold smoking, Hot smoking & Smoke roasting are described for an extensive range of fish, meat & birds. A lot of information and experience is imparted to the reader, along with information on building smokers. I doubt that you will find another author with as much knowledge that is not a commercial smoker. However the book was first published in 1977, and is illustrated with only simple line drawings, no photos at all! I think the book deserves to be republished in a modern format with photos (a picture really would say a thousand words!) and laid out in a manner that it became a reference book that you would keep dipping back into. This would no doubt double the price, but would be so worth it. The information needed to start smoking is all there for those who are already determined to have a go at smoking, those who are less convinced are unlikely to be inspired by the dull format.

NOTE: This is an original  book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. Note: Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. 

In 2008, Jack was one of the co-founders of the Raspberry Pi Foundation, alongside other members of the Department, and acted as the Foundation’s Chair. The project’s original goals were modest: to build and distribute low-cost computers for prospective applicants to our Computer Science degree. Initially the project was a “success disaster”, as Jack would say, as demand far outstripped the low-scale manufacturing plans. Ultimately the Raspberry Pi became the UK’s most successful computer with more than 60 million sold to date. Jack was drawn to the educational possibilities of the Raspberry Pi, its potential uses in emerging economies and the way it could support self-directed learning.