Smoked: How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More
Jeremy Schmid, "Smoked: How to Cure & Prepare Meat, Seafood, Vegetables, Fruit & More"
English | ISBN: 1742576389 | 2015 | 160 pages | PDF | 33 MB
English | ISBN: 1742576389 | 2015 | 160 pages | PDF | 33 MB
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.
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