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.

Within Australia
$10 flat rate within Queensland
$15 flat rate rest of Australia
Add $5 for express shipping anywhere in Australia
Free shipping for orders over $250

International
New Zealand – Flat rate $30
Oceania & South East Asia – Flat rate $35
Rest of the World – Flat rate $45