Knowledge and methods – recipes and enjoyment

Traditional craftsmanship meets innovative food smoking techniques – in this ultimate standard reference work, the fisheries scientist and food smoking master Michael Wickert describes in simple steps how to conjure up smoky and spicy delicacies from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and devices, comprehensive merchandise knowledge and clever expert tips provide state-of-the-art know-how for beginners and food smoking professionals alike. There are more than 40 classic fish smoking recipes and inspiring new creations to delight every amateur and top chef. A new classic reference book that will transform the growing popularity of fish smoking into a true culinary festival for DIY enthusiasts.