Product was successfully added to your shopping cart.

Smoked

by Jeremy Schmid Author and Devin Hart Photographer



ISBN:9781742576381
Format:Paperback with flaps
Book Size:177 x 125 x 25 mm (Height x Width x Depth)

Quick Overview

Availability: In stock

$35.00

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. 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 Purée, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked Mascarpone for dessert. Whether you are a newcomer to professional charcuterie chef Jeremy Schmid’s unique cooking style, or already one of his die-hard converts, Smoked will quickly become your constant kitchen and outdoor cooking companion.


About the Authors

Jeremy Schmid

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 in Auckland, New Zealand. His first book Bangers to Bacon was short-listed for a Gourmand World Cookbook award. Smoked is his second book.

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.

Jeremy Schmid

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.

Devin Hart

Devin Hart is a freelance photographer specializing in creative food photography. His images appear regularly in established food magazines and cookbooks.