We had a lot of fun putting this recipe booklet together, featuring a range of staple smoking dishes as well as some new recipes. Each recipe comes with beautiful full colour photography and easy to follow instructions, with clear advice on wood flavour and types. We used a ProQ Frontier and Excel and the Kamado Joe and the ProQ Cold Smoke Generator (both sizes) as well as a mass of fresh ingredients from our local butchers in Bampton, fish wholesaler in Exeter and the greengrocer from the National Trust's Knightshayes kitchen gardens as well as our local supermarket. The 24 page oversized A5 booklet includes old favourites such as Slow Cooked Spare Ribs and Whole Smoked Chicken as well as newbies such as the amazing Smoked Shellfish Platter, Morrocan Butterflied Lamb and Cherry Smoked Peaches with Vanilla Mascarpone. Produced on a high quality matt paper, the recipe book is an ideal guide to getting started with food smoking, both hot and cold. Photography: The Real Food Photographer. http://www.therealfoodphotographer.co.uk Contact Alice Deuchar