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Meat Smokers / Fish Smokers


How about a meat or fish smoker as an original gift for the gourmet! We have selected two which are completely different in they way that they smoke food, and for totally different situations.

The West Country Cold smoker, made in England, is for home or even commercial smoking either outdoors or in a garage and is very versatile for curing different types of foodstuffs.
The Snowbee Smoker Cooker is a hot smoker. It is portable, and designed for cooking that freshly caught fish at the river bank or on the beach.

We have also found a book of recipes for smoking and curing meat, fish and just about anything else that is edible.


West Country Stoves Coldsmoker

Cold Smoker for Meat and Fish

The West Country Cold Smoker has been designed to produce deliciously succulent cold smoked trout and salmon after eight years of testing and tasting. Its unique design keeps the smoke and food compartments separate, thereby ensuring that the fish or meat remains cool, and is properly smoked. Ideal for smoking all foods such as meat, fish, game, cheese, even almonds! Complete Coldsmoker set from £245.00.

Visit their site now to order online >>


Snowbee Smoker Cooker

Snowbee Smoker Cooker, a hot smoker

The NEW Snowbee Smoker, solves the problem of what to do with the catch! A generously sized Hot Smoker/Cooker constructed in Stainless Steel for easy cleaning and long life. £43.00

Buy Now online at Fly Fishing Tackle.co.uk >>


Home Smoking and Curing Book

recipes for meat smoker and smoking fish

Home Smoking and Curing introduces an inspirational method of retaining and enhancing the subtle flavours of fresh fish and game. With clear and simple instructions backed up by diagrams, Keith Erlandson leads you through the basic techniques of smoking food. Whether you're looking to prepare your own smoked salmon and bacon, or create some really impressive dishes for entertaining, Home Smoking and Curing will guide you through the processes. With delicious recipes ranging from smoked rabbit pie to smoked oysters and venison, there are dishes for every occasion.

In addition it contains:
--Advice on choosing raw ingredients
--Making the most of meats in season
--A host of other useful information relating to home smoking and curing

First published in 1977 and never out of print, this classic guide has introduced thousands of home cooks to the pleasures of smoking and curing food.

Full of well-tested methods and reliable advice, this book offers a wealth of information for amateur chefs and gourmets alike.

9.99

Available to buy from the West Country Stoves website >>


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