by Charlotte Pike
Editor: Octopus Publishing Group
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Smoking is one of the oldest and most delicious ways to preserve and flavour a wide range of foods, from fish and meat to vegetables and dairy products.Charlotte Pike provides an essential guide for all those who want to try this ancestral technique – whether a beginner or more experienced cook – with detailed instructions for smoking hot and cold, as well as advice on ready to use equipment at all budgets, because of the smoking cook to master the big green egg and even build your own cold do-it-yourself smoking room.With a variety of proven source of inspiration from proven recipes and smoked ingredients recipes, as well as dishes for them, including chicken paella and smoked chorizo, cold smoked salmon platter, Asian smoked mackerel salad, enhance melanzane parmigiana with smoked mozzarella and lobster smoked grilled in butter, this is your guide to smoking go-
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