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Smoking when Gambling

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Smoking in cars and vehicles

Stop smoking in your car; smoking in your car can cause problems with selling it later on it's life. Car lease suppliers also have rules on vehicle wear and tear. Smoking in cars is dangerous and can cuase untold damage. Stop smoking in cars with our help.

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Practical Food Smoking: A Comprehensive Guide

Practical Food Smoking: A Comprehensive Guide

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Author: Kate Walker
Creator: Doreen Shaw
Publisher: Neil Wilson Publishing
Category: Book

List Price: £10.99
Buy New: £7.49
You Save: £3.50 (32%)



New (3) Used (3) from £6.80

Avg. Customer Rating: 4.0 out of 5 stars 1 reviews
Sales Rank: 286616

Media: Paperback
Pages: 128
Shipping Weight (lbs): 0.4
Dimensions (in): 8.9 x 5.7 x 0.9

ISBN: 1897784457
Dewey Decimal Number: 641
EAN: 9781897784457
ASIN: 1897784457

Publication Date: October 20, 1995
Availability: Usually dispatched within 1-2 business days
Condition: Brand new item! We deliver internationally! All items dispatched locally. Orders only take 3-8 days!

Similar Items:

  • Cold-smoking and Salt-curing Meat, Fish and Game
  • Home Smoking and Curing
  • Charcuterie: The Craft of Salting, Smoking and Curing
  • Mastering the Craft of Smoking Food
  • Meat Smoking and Smokehouse Design

Customer Reviews:

4 out of 5 stars Great text   March 13, 2006
 19 out of 19 found this review helpful

I find this book extremely useful. It has a wonderfully comprehensive coverage of both hot and cold smoking, the latter being treated very well (particularly in comparison with other books I've reviewed on this topic). Raw material preparation, curing times and methods are fully covered.
For the UK/European reader, this has the appropriate range of meats and other items that you would want to smoke. There's a very obvious emphasis on setting up a smoking business, which sound like it might alienate some readers, BUT this means that it is scrupulous in dealing with issues of, for example, food safety.
The only downside of the book is that the emphasis on smoking as a business stops it from covering crude home-based equipment for smoking in favour of commercial methods. Nor does it mention, for example, the effect of different wood types in affecting flavour (if it really does affect flavour) If it had covered this, it would have had a five star rating from me. For the home smoker who just wants to do this as a hobby without significant outlay, there would be a need to experiment with ideas for smokers that are out there in other texts.
That aside, for recipes and methods for curing and smoking European foods, this is a great book that I'd recommend even for beginners.


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