I received a free copy of this book in exchange for a fair and honest review. All opinions are my own.
Author NEMO shares the art of smoking foods in vegan cooking in the book “Artisanal Smoking.”
The Synopsis
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.
THE REVIEW
This book offers fascinating, unique insight into a powerful cooking method for vegan cuisine. Delving into the history and unique properties that smoking can have on food was fascinating to read about and allowed the reader to understand why chefs use smokers so often when cooking meats and other products. The level of detail the author goes into is astounding; they not only explore that history, but also spend chapters examining the properties of smoke itself, the various types of wood used for smoking, and how they affect the food being cooked.
Balancing out those chapters is an in-depth study of building a smoker for your home within the parameters you need for both cold and hot foods when smoking. Understanding how the smoker works and how non-cold cut vegan meats and aged cheeses will take on those smoky properties allows the reader to be able to infuse their vegan recipes from previous chapters with a smoky quality that is impossible to ignore.
THE VERDICT
Insightful, knowledgeable, and engaging, Author Nemo‘s “Artisanal Smoking” is a must-read non-fiction vegan cookbook. The depth of study the author brings to the art of smoking meats and cheeses, and the various types of wood and smokers that can bring these unique flavors to life in the products themselves, will keep readers learning about vegan cuisine and referencing this book time and time again. If you haven’t yet, please be sure to grab your copy today!
Rating: 10/10
About the Author
Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.
At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.
