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Smoked : how to cure & prepare meat, seafood, vegetables, fruit & more
Smoked : how to cure & prepare meat, seafood, vegetables, fruit & more
Schmid, Jeremy2014
Books
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.
Main title:
Imprint:
Chatswood, NSW : New Holland Publishers, 2014.
Collation:
159 pages : colour illustrations ; 27 cm.
Notes:
Includes index.Includes glossary
ISBN:
9781742576381
Dewey class:
641.46
Language:
English
LocationCollectionCall numberStatus/Desc
Brighton LibraryHouse and Garden641.46 SCHAvailable
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