Do Smoke

A modern guide to cooking and curing.

Häftad, Engelska, 2024

179 kr

Beställningsvara. Skickas inom 7-10 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

It is an essential guide to this intriguing culinary skill that adds a new dimension to even the humblest dish. You'll start by smoking on the stovetop; before being introduced to the basic processes and inventive recipes. As a young chef, Scott Davis first smoked under the arches of Marco Pierre White's Mirabelle restaurant in London. This ignited a lifelong passion; one he shares with friend and fellow cook, Jen Goss, who creates deliciously smoky recipes using local and homegrown produce. In Do Smoke, you'll learn: -The difference between hot and cold smoking -Why brining is so important -Simple methods using wood dust, rice and tea leaves -How to make a cold smoker out of a cardboard box. From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home. It's time to start smoking again.

Produktinformation

Utgivningsdatum2024-10-03
Mått120 x 178 x 13 mm
Vikt196 g
FormatHäftad
SpråkEngelska
Antal sidor144
FörlagThe Do Book Co
ISBN9781914168369

Tillhör följande kategorier

Matlagning med särskilda redskap och tekniker inom Mat och dryck

Scott Davis trained and worked at Michelin starred restaurants in New York and London under world-renowned chefs including Marco Pierre White, Nobu Maksuhisa, Gordon Ramsay, Gary Rhodes, and Jean-Georges Vongerichten. He first "smoked" under the arches at London s Mirabelle restaurant; the spark that ignited his lifelong passion for smoked foods. Later he explored artisan smokehouses across the British Isles before returning home to Wales. Together with his partner Kirsty, he now runs a bespoke catering company. Jen Goss lives on a smallholding in Wales, following a lifelong dream to live by the sea and work the land. Her produce provides ample supplies for Our Two Acres the catering company she set up after a career in the hospitality industry in London. Each year she runs the kitchen at The DO Lectures, cooking delicious organic meals for the 150+ attendees and speakers. In 2016 she co-authored Do Preserve with Anja Dunk and Mimi Beaven.