Smoking Food

by Ricky M Gribling


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All over the world smoking has been one of the most popular and traditional ways of preserving food. Bought smoked food is delicious but expensive-and we don't know what chemicals have been used in the process.

Here at last is a manual which tells us how to smoke our own food-simply, safely and with marvellous results. You can smoke food anywhere - on the beach, in your own backyard and, of course, in the kitchen, using improvised and recycled smokers.

Fish and poultry, beet, lamb and pork, venison and rabbit can all be given an excitingly different flavour through smoking. There are over lOO new recipes drawn from all over the world for smoking and cooking a great variety of main courses and side dishes. Hors d‘oeuvre, canapés, sausages, soups and pies, even baked and tried meats are excellent with smoked ingredients.

Ricky Gribling was born in Delft, Holland, an area famous for its smoked eel and smoked sausage {Rookworst}. She came to Australia in 1955 and trained in Hotel/ Motel Management. After a few years she missed the smoked food of her homeland and bought a smoker in an angling shop hoping to smoke her own. The instructions were limited and her memories of traditional Dutch smoked food almost useless. So she learnt to use the smoker and adapted the recipes she found to local conditions. This book is the result of her research.


ISBN 9781864470307


SKU 1187
Barcode # 9781864470307
Brand Book
Artist / Author Ricky M. Gribling
Shipping Weight 0.2200kg

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