Author(s): Chris Fortune
First published October 2010, reprinting due to popular demand. Hot & cold smoking techniques. Smoking essentials and pre-smoking processes; including preparation of food Information on the types of smoker you can use, including Kiwi Sizzler gas smokers Which woods to choose for different flavours How to store smoked food A useful troubleshooting guide for when things go wrong, and much more Illustrated throughout with colour photographs Over 40 recipes, from basic to more challenging, including recipes for fish and seafood, game, red meats, chicken, vegetables, nuts, chocolate and cheese.
'An essential guide for anyone who wants to discover the delicious flavours of smoked food and how to get the best out of their smoker.' - New Zealand Fishing News, November 2010.
Chris Fortune is well known as a chef and as a leader in the Farmers' Market movement. He has worked as a chef on a super yacht and run restaurants and a seafood cooking school in Marlborough. His passion for honest, home-grown or home-produced foods is evident throughout this book. Previous publication for Batemans - Pick, Preserve, Serve (2008).
Includes: hot and cold smoking techniques -- smoking essentials and pre-smoking processes; including preparation of food -- information on the types of smoker you can use, including Kiwi Sizzler gas smokers -- which woods to choose for different flavours -- how to store smoked food -- a useful troubleshooting guide for when things go wrong, and much more.