Smoked : a beginner's guide to hot- and cold-smoked fish, meat, cheese and vegetables
Pike, Charlotte (Cook)2017
Books
Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavouring, tenderising and preserving it. With chapters covering fish, dairy, meat and vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes.
Main title:
Smoked : a beginner's guide to hot- and cold-smoked fish, meat, cheese and vegetables / Charlotte Pike ; photography by Tara Fisher.
Author:
Pike, Charlotte (Cook), authorFisher, Tara, photographer (expression)
Imprint:
London : Kyle Books, 2017.
Collation:
143 pages : illustrations (colour) ; 25 cm
Notes:
Includes index.
ISBN:
9780857833723 (hbk. :)
Dewey class:
641.616641.616 PIKE641.616 PIK
Language:
English
BRN:
1047396