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

Author(s): Jeremy Schmid

Outdoor

Smoking is an ancient method of preserving and adding taste that has been revived and now a days 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.


Mastering the art of making pastrami, bacon, chorizo sausages and larger shoulder cuts may take a little time but the results are worth the effort.


Fish and seafood is a quicker process, and there are lots of recipes to showcase the superb qualities of smoking.


Try Jeremy's Smoked Sausage Cassoulet, Smoked Venison with Apple Chutney & Port Wine Pur#65533;e, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked


Product Information

Jeremy Schmid enjoys preparing food using traditional methods and natural produce. He worked for several years as a chef before going on to study charcuterie at the prestigious Culinary Institute of America. 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. His first book Bangers to Bacon was shortlisted for a Gourmand World Cookbook award.

General Fields

  • : 9781742576381
  • : New Holland Publishers Pty, Limited
  • : New Holland (Australia)
  • : December 2014
  • : 27.30 cmmm X 21.60 cmmm
  • : Australia
  • : December 2014
  • : books

Special Fields

  • : Paperback
  • : English
  • : 641.46
  • : 160
  • : illustrations
  • : Jeremy Schmid