{"product_id":"the-kiwi-smoker-ideas-and-recipes-to-get-the-most-from-your-smoker","title":"THE KIWI SMOKER : Ideas and Recipes to get the most from your Smoker","description":"\u003cp\u003eTHE KIWI SMOKER : Ideas and Recipes to get the most from your Smoker\u003c\/p\u003e\n\n\u003cp\u003eby Carl Scott\u003c\/p\u003e\n\n\u003cp\u003eDESCRIPTION \u003cbr\u003e\nISBN: 9781869535834\u003cbr\u003e\nFormat: small softcover, stapled\u003cbr\u003e\nPublished: David Bateman 2003\u003cbr\u003e\nSize (mm): 137 w x 210 h x 5 d\u003cbr\u003e\nPages: 32\u003cbr\u003e\nSKU: A5L\/2605\/U425\u003c\/p\u003e\n\n\u003cp\u003eABOUT\u003cbr\u003e\nA guide to preparing food using a process which has its origins in the days when preservation of food was not as simple as just throwing it in the fridge.\u003c\/p\u003e\n\n\u003cp\u003eSmoking ensured that foods would last until the next hunting season. Hanging the meat in the smoke of a fire helped to draw out further moisture while also adding flavour and the smoke itself may have played a part in the preservation process.\u003c\/p\u003e\n\n\u003cp\u003eThe book is a start-to-finish guide covering cold and hot smoking and includes: preparing the smoker; preparing the food; brining and different brine recipes; saltwater and freshwater fish; shellfish; chicken and birds; sausages; cheese.\u003c\/p\u003e\n\n\u003cp\u003eThe book also has a variety of recipes that use smoked food.\u003c\/p\u003e\n\n\u003cp\u003eCONDITION\u003cbr\u003e\nNew with only light shelf wear on covers.\u003c\/p\u003e\n\n\u003cp\u003eREMARKS\u003cbr\u003e\nScarce\u003c\/p\u003e","brand":"Unicorn Bookshop","offers":[{"title":"Default Title","offer_id":55450526220580,"sku":null,"price":39.95,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/1901\/6740\/files\/136298.jpg?v=1785960480","url":"https:\/\/unicornbooks.co.nz\/products\/the-kiwi-smoker-ideas-and-recipes-to-get-the-most-from-your-smoker","provider":"Unicorn Bookshop","version":"1.0","type":"link"}