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Showing posts from July, 2014

New book out next year - March 2015

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We'll be releasing a new book in the spring of 2015. The book is about preserving meat and fish and looks closely at curing with salt, drying and of course smoking.  Some of the subjects we will be detailing in the book are smoked trout, cold smoked salmon, salami, jerky, biltong. There is also a section containing curing and smoking game. Contact Sheet from the photo shoot  We were photographing some of the food shots last week and will be continuing this over the coming weeks. Simon Pask who is taking the shots is a top bloke and knows his stuff inside out. I'm sure this will come through in the finished images. Contact sheet from the photo shoot We'll be working on this book until October this year and hen it's a waiting game until it becomes a tangible thing. I thought retirement for me was going to be a time or rest and leisure but I couldn't have been further from reality.