Smoked: How to Flavour, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More by Jeremy Schmid
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- ISBN 10 1742576389
- ISBN 13 9781742576381
- Published Dec 01 2014
- Format Paperback
- Page Count 160
- Language English
- Countries Australia
- Publisher New Holland Publishers
- Imprint New Holland Publishers
Publishers Text
Smoking is an ancient method of preserving and adding taste that has been revived and nowadays the range of foods that can be smoked is limitless, as chef Jeremy Schmid shows in this delicious collection of some of his most loved dishes. Everyone enjoys the sweet salty qualities of smoked meat and fish, caramelized on the outside, with a soft tender inside and a taste that lingers long after the meal is over.Other cookbooks by this author
- Bangers to Bacon: A New Zealand Guide to Making, Cooking and Using Sausages and Cured Meats
- Outdoors: Simple Delicious Food for Barbecues, Spits, and Open Fires
- Smoked: How to Flavour, Cure & Prepare Meat, Seafood, Vegetables, Fruit & More
- Smoked - How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More
