Schmid Jeremy

Format: Paperback
ISBN13: 9781742576381
Published: December 2014

Price: $35.00

Reserve & Collect

Reserve and collect from your local Harry Hartog shop.

Condition: New

Smoking is an ancient method of preserving and adding taste that has been revived and now a days 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.

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.

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 Pur#65533;e, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked


  • Format: Paperback
  • ISBN13: 9781742576381
  • Published: December 2014
  • Number of pages: 160
  • Width: 8.5 mm
  • Height: .8 mm
  • Depth: 10.5 mm
  • Publisher: not specified


This item is on the shelf at the following Harry Hartog shops. Please contact the shop to hold your copy.

* Availability and price subject to change at any time.