do smoke: a modern guide to smoking food

From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can have a go at home.

Do Smoke 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

With stunning photography and over 30 tasty recipes, Do Smoke is for curious cooks of all levels.

It’s time to start smoking again.

Scott Davis trained and worked at Michelin starred restaurants in New York and London under renowned chefs such as Marco Pierre White, Gordon Ramsay, Gary Rhodes and Jean-Georges in New York. He first ＂smoked＂ under the arches at London’s Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. He explored artisan smokeries across the UK before returning to Wales where he set up a food company specialising in smoked products. He now runs a bespoke catering company.

Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres - the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at The DO Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve with Anja Dunk and Mimi Beaven.