Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables by Charlotte Pike

  • Cold smoked side of salmon (page 16)

    from Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables Smoking Hot & Cold by Charlotte Pike

    • Categories: Grills & BBQ; Main course
    • Ingredients: salt; side of salmon
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  • Eat Your Books

    Learn smoking techniques to add flavor and preserve foods in this beautiful book by Charlotte Pike.

    Full review
  • ISBN 10 1909487686
  • ISBN 13 9781909487680
  • Published Aug 01 2017
  • Format Hardcover
  • Page Count 144
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Kyle Books

Publishers Text

Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavoring, tenderizing and preserving it. The process is elemental and with chapters covering Fish, Cheeses & Butter, Meat & Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes that go far beyond the usual realm of barbecue ribs.

Unlock a new world of flavor with recipes from Smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage. There are also vegetable side dishes such as

Smoked Asparagus with Hollandaise and Corn on the Cob, as well as main courses such as Smoked Onion Quiche and Smoked Mushroom Ragout with Polenta Chips. In Smoked you'll learn to apply the elemental force of smoke to food in ways you've never imagined.

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