Line up all these foods – eggs, cheese, mascarpone, fish, butter, cream, meat, seafood, fruit, vegetables, eggs, chocolate, seeds and nuts – what do they all have in common?
They can all be smoked!
Following the success of Bangers to Bacon, Jeremy Schmid takes it a step further with Smoked and demonstrates the wide scope of this age-old art of preserving food.
The aroma of wood smoke is hard to beat. Smoking units can be created for the stove-top, in a barbecue, or in a cabinet outside. Jeremy describes the difference between hot and cold smoking, explains wood fuels and spices to blend and balance the right level of smoky flavours, and uses step-by-step photos to show the process.
Jeremy Schmid has worked as a chef in New Zealand and in Europe, and did a postgraduate study course at the prestigious Culinary Institute of America in Napa Valley. He has developed an individual style incorporating a special interest in preparing cured meats and seafood. His first book Bangers to Bacon was placed third in the Gourmand World Cookbook Awards in 2012. Smoked is his second book.
We have one book of Smoked by Jeremy Schimd to giveaway.
Get a long to our facebook page and like it. Then share the post on Smoked to go into the draw.