Outdoors

(Paperback)

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Description

p>In his third collection of well crafted,nbsp;approachable dishes, Jeremy Schmidnbsp;showcases recipes for cooking outdoorsnbsp;on barbecues, spits and open fires./p> p>Innbsp;the classic style he revealed inem> Bangersnbsp;to Bacon/em> and em>Smoked/em>, he shows new nbsp;methods to create similarly effortlessnbsp;dishes. There are plenty of tips andnbsp;techniques with recipes for rubs, brines and marinades, along with saucesnbsp;and homemade condiments./p> p>Jeremynbsp;describes how to build a traditional spitnbsp;roast, a marvellous way to entertainnbsp;a large gathering, and where thenbsp;long slow cooking ensures a mouthwateringnbsp;succulent result./p> p>nbsp;/p>

Author Bio

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