Smoked: How to flavour, cure & prepare meat, seafood, vegetables, fruit & more

Description

Everyone enjoys sweet salty qualities of smoked meat and fish – caramelized on the outside, with soft tender inside and a taste that lingers long after the meal is over. Smoking is an ancient method of preserving and adding taste that as 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.

With step-by-step photographs, Jeremy takes you through all the steps you need to know for home-smoking. He demonstrates how to construct your own smoker, and the techniques used to smoke different types of food. He explores various wood fuels and shows how to experiment with blends for the right balance of smokiness.

Author Jeremy Schmid is one of Auckland’s leading chefs and is know as the master of sausage and cured meats and in this book he shares this passion.