Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More by Schmid, Jeremy

Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More (Paperback) (ISBN-13: 9781760793784)

Vendor: Jeremy Schmid
Product type: Books
Format: Paperback
$19.99
$19.99
$19.99
Subtotal: $19.99
Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More by Schmid, Jeremy

Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More

$19.99
Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More by Schmid, Jeremy

Smoked: How to Flavor, Cure and Prepare Meat, Seafood, Vegetables, Fruit and More

$19.99
Format: Paperback
Description
Description
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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. 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. 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. Try Jeremy's Smoked Sausage Cassoulet, Smoked Venison with Apple Chutney & Port Wine Pur馥, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked Mascarpone for dessert.

Author: Jeremy Schmid
ISBN-10: 1760793787
ISBN-13: 9781760793784
Publisher: New Holland Publishers
Language: English
Published: 02/08/2022
Pages: 168
Format: Paperback
Weight: 1.20lbs
Size: 8.98h x 7.24w x 0.71d
By Jeremy Schmid
By Jeremy Schmid
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Jeremy Schmid enjoys preparing food using traditional methods and natural produce. He worked for several years as a chef in New Zealand and in Europe before undertaking post-graduate study at the prestigious Culinary Institute of America in Napa Valley with particular emphasis on charcuterie, already an area of special interest to him. Since then he has developed his own style working as a professional chef. He takes pride in serving delicious cured smoked meats, seafood, salads, and desserts for catered functions and casual brunches on site at his restaurant overlooking the Hauraki Gulf. Devin Hart is a freelance photographer based in Auckland. He specialises in producing creative food photography and has a growing portfolio of work in this area. His images appear regularly in established food magazines and he has published photographs in five cookbooks. Smoked is his second collaboration with Jeremy Schmid.

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