Artisanal Smoking: Cold, Hot, and Liquid Smoke #994806

Artisanal Smoking takes the oldest transformation tool there is and puts it at the service of the products in this series.
It begins with smoke itself: what it contains, how it acts on plant-based products, what distinguishes the three methods, and what conditions make smoke a quality ingredient rather than a problem.
The chapter on woods is a pairing guide: hardwoods such as beech, oak, maple and walnut, fruitwoods such as cherry, apple, pear and apricot, Mediterranean aromatic woods such as vine, juniper, bay and rosemary, with particle size, preparation, blends and systematic pairings product by product.
Then the smoker gets built: the spiral smoke generator, the cold smoking chamber, the hot smoker with wok and pot, and the advanced solutions.
Two chapters bring the protocols. Cold: forming the pellicle, the parameters, the standard protocol for non-cold cuts and the protocol for mature non-cheeses, multiple sessions and aromatic progression. Hot: managing heat in the wok, the protocol for tofu and protein bases, the protocol for delicate preparations.
One chapter is devoted to artisan liquid smoke, how it is produced and how it is used in marinades, doughs and on surfaces. Pairings with the koji cycle, the non-cold cuts, the non-cheeses and the integrated board close the book, along with a regulatory note on smoke flavourings and direct sales.