Smoked

Smoked A Beginner's Guide to Hot- And Cold-Smoked Fish, Meat, Cheese and Vegetables

Hardback (04 May 2017)

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Synopsis

Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. Charlotte Pike provides an essential guide for anyone who wants to try their hand at this ancient technique - whether a beginner or more experienced cook - with step-by-step instructions for both hot and cold smoking, as well as guidance on ready-to-use equipment to suit all budgets, from stovetop smoking to mastering the Big Green Egg and even building your own DIY cold smoker. With an inspiring variety of tried-and-tested recipes for smoked ingredients, plus dishes to showcase them, including smoked chicken and chorizo paella, cold-smoked salmon platter, Asian smoked mackerel salad, melanzane parmigiana with smoked mozzarella and barbecued lobster with smoked butter, this is your go-to smoking guide, filled with irresistible recipes to savour and share.

Book information

ISBN: 9780857833723
Publisher: Octopus
Imprint: Kyle Books
Pub date:
DEWEY: 641.616
DEWEY edition: 23
Language: English
Number of pages: 143
Weight: 676g
Height: 199mm
Width: 243mm
Spine width: 21mm