Smoking Hot & Cold
Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables
Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavoring, tenderizing and preserving it. The process is elemental and with chapters covering Fish, Cheeses & Butter, Meat & Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes that go far beyond the usual realm of barbecue ribs. Unlock a new world of flavor with recipes from Smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage. There are also vegetable side dishes such as Smoked Asparagus with Hollandaise and Corn on the Cob, as well as main courses such as Smoked Onion Quiche and Smoked Mushroom Ragout with Polenta Chips. In Smoked you'll learn to apply the elemental force of smoke to food in ways you've never imagined.
Charlotte Pike is the bestselling author of Fermented, shortlisted for the André Simon Food Book Award and the Hungry Student Cookbook series. She is a graduate of the Ballymaloe Cookery School and contributes recipes to many cookery books and publications, and often demonstrates at food festivals in the UK. Charlotte also works as one of the UK's leading independent cookery teachers and cooks in the UK and internationally for her private clients. Charlotte runs her own cookery school, Field & Fork School, based in the Oxfordshire, UK. Charlotte studied French and Spanish at Exeter University and then went to work in the City of London before turning her love of good food and cooking into her career. Charlotte currently sits on the Guild of Food Writers Committee.