{"product_id":"do-smoke-a-modern-guide-to-cooking-and-curing-9781914168369","title":"Do Smoke: A Modern Guide to Cooking and Curing","description":"\"I'm so impressed with Scott and Jen's book on how to smoke at home; with techniques broken down for a home cook to master then use in recipes like smoked trout with fennel, blood orange and rocket salad - I can't wait to try it. This book should be on every home cook's shelf.\" - Daniel Del Vecchio, Executive Vice President at Jean-Georges \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eDo Smoke\u003c\/i\u003e is for curious cooks of all levels.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIt 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. \u003cp\u003e\u003c\/p\u003eAs 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 \u003ci\u003eDo Smoke\u003c\/i\u003e, you'll learn: \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe difference between hot and cold smoking\u003c\/li\u003e\n\u003cli\u003eWhy brining is so important\u003c\/li\u003e\n\u003cli\u003eSimple methods using wood dust, rice and tea leaves\u003c\/li\u003e\n\u003cli\u003eHow to make a cold smoker out of a cardboard box\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFrom classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIt's time to start smoking again.\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eScott Davis\u003c\/b\u003e 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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJen Goss\u003c\/b\u003e 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 \u003ci\u003eDo Preserve\u003c\/i\u003e with Anja Dunk and Mimi Beaven.\u003cbr\u003e","brand":"Do Book Co.","offers":[{"title":"Default Title","offer_id":50893235749138,"sku":"9781914168369","price":10.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_9b81f29d-c90d-4d44-a8ba-965029c3717b.jpg?v=1738227503","url":"https:\/\/surprise-castle.myshopify.com\/products\/do-smoke-a-modern-guide-to-cooking-and-curing-9781914168369","provider":"Surprise Castle","version":"1.0","type":"link"}