The craft of smoking food was once commonly practised in order to preserve food-stuffs & enhance flavour but the advent of the cold-store the fridge & chemical food preservatives saw the decline of the practice. However as consumer demand for wholesome produce increases the interest in food smoking is becoming greater. Kate Walker a professional food smoker has written a practical guide of value to home-smokers & commercial concerns alike which covers every aspect of the art & craft. The book covers: the history of smoking the selection of raw materials brining the practice of smoking at home & for the business concern smoke ovens & other equipment setting up a smoking business finance marketing hygiene & environmental matters packaging & labelling & do's & don'ts.