Smoked: A Beginner's Guide to Hot and Cold Smoked Meat, Fish, Cheese and Vegetables by Charlotte Pike

  • Cold-smoked side of salmon (page 16)

    from Smoked: A Beginner's Guide to Hot and Cold Smoked Meat, Fish, Cheese and Vegetables Smoked by Charlotte Pike

    • Categories: Grills & BBQ; Main course
    • Ingredients: salt; side of salmon
    show

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  • ISBN 10 0857833723
  • ISBN 13 9780857833723
  • Published May 04 2017
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text

Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavouring, tenderising and preserving it. With chapters covering Fish, Dairy, Meat and Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes. Dishes such as Asian Smoked Mackerel Salad and Smoked Pork Belly Feijoada appear alongside recipes for Maple Smoked Brie with Grilled Peaches & Bacon and Smoked Mozzarella Parmigiana. There are also vegetable dishes such as Smoked Onion Tart and Smoked Sweetcorn Fritters with even some sweet options to finish your meal - choose from Smoked Butter Fudge or Smoked Sea Salt Chocolate Truffles. With Charlotte's expert guidance you'll learn to cook the elemental way, yielding succulent flavours and smoky aromas - you'll soon realise how cooking over fire can be just as addictive as watching it.

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