Kiwi Sizzler Smoking Cookbook (2012)
As the weather warms up and we start to head outside to eat, there is no better time to have a go at home smoking!
For those with less experience, the book provides straightforward information on getting started, including handy suggestions on how to use your smoked product. For those who are old hands at smoking, the wide range of mouth-watering recipes encourages you to get even more adventurous with your smoker.
delicious flavors and get excellent results.
Included are sections on:
· pre-smoking processes and smoking techniques
· which materials — wood, spices or herbs — to choose for different flavours
· information on different types of smokers and how to use them
The Kiwi Sizzler Smoking Book is an essential guide for anyone who wants to discover the delicious flavours of smoked food and get the best out of their smoker
Kiwi Sizzler Portable
BBQ Cookbook (2015)
Enjoy totally tasty BBQ food cooked, and eaten, anywhere you happen to be!
Practical, reliable advice on using a portable barbecue anytime, anywhere covers everything from essential equipment, preparation, choosing best-quality ingredients
includes simple do’s and don’ts to ensure safe and successful results
answers key questions on basting, marinating and brining; why some things fail; cooking for a crowd; best cuts of meat to BBQ and why; how to use cheaper cuts with success
great recipes include marinades, bastes and rubs; snacks; dips and spreads; grilling seafood and meat; veggies and something sweet to finish.
About the Author
Chef CHRIS FORTUNE, a founding member of the Farmers’ Market movement, is well known as a speaker at workshops, cooking classes and demonstrations. Most recently he has taken those skills into the country’s classrooms, running his Kids Can Cook and Teens Can Cook programmes in schools throughout New Zealand. He is also the author of The Kiwi Sizzler Smoking Book (2010, reprinted four times) and Pick, Preserve, Serve (2008).
and Serve (2008)
And what do you do with a bumper crop from your own garden? What is the best way to capture those wonderful, naturally ripened flavours so you can savour them year-round? The answers lies in the age-old, tried-and-true art of preserving: Drying; Salting; Smoking; Pickling; Alcohol; Oils; Bottling; Sugar. This book briefly describes these methods and discusses the advantages and disadvantages of each. Organised by season, the book lists when produce is at peak condition for preserving, and provides a diverse range of recipes for preserving many of them.
Over the last 12 years, Chris Fortune has worked as a chef on a super-yacht, established and run a restaurant and a seafood cooking school in the Marlborough Sounds, been involved in the development of Farmers' Markets throughout the country and produces his own range of pickles and preserves. He was the winner of New Zealand's version of the television show Hell's Kitchen, and has worked with Peter Gordon at the Sugar Club in London.
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