For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the defi

"This first US edition has been updated and revised."

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, br

With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teache

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig