Step-by-step instructions, numerous graphics, tables, and illustrations familiarize beginners with the art of preservation. Around 40 different types of savory sausages, dried meats, smoked fish, and other delicacies can be made at home. Cold and hot smoking are covered in detail, with many guides for smoking bacon and ham, poultry, or game. Smoking fish is particularly easy when properly prepared. There is also a dedicated section on building a simple smoker, which can even be made from cardboard. The correct curing or salting is a prerequisite for successful smoking and tasty end products. The author also dedicates extensive space to this process. Some specialties, such as gravlax, are only achieved through...