Seasonal smoked food recipes from the Inverawe Smoke House. Here Rosie Campbell-Preston, in her second book, takes you beyond the traditional ways of serving smoked food. The book has been divided into the four seasons and includes recipes for starters, light lunches and main courses. It's a cookbook that is filled with modern, imaginative and inspirational recipes with an impeccable balance of flavours such as Oriental Smoked Sea Bass Korma to Smoked Venison Risotto. These uncomplicated and easy to prepare recipes will have the reader turning to this book again and again. Each recipe is 'deliciously'illustrated.
Robert and Rosie Campbell-Preston started the fish farm in 1974 and in 1980 started the Smokehouse. The Smokery is a Rick Stein 'Food Hero' and a Phil Vickery 'Find'. In 2000 Inverawe Smokehouses was granted Her Majesty The Queen's Royal Warrant for their mail-order smoked foods and hampers.
Number Of Pages:
- ID: 9781846890987
- Saver Delivery: Yes
- 1st Class Delivery: Yes
- Courier Delivery: Yes
- Store Delivery: Yes
Prices are for internet purchases only. Prices and availability in WHSmith Stores may vary significantly
© Copyright 2013 - 2017 WHSmith and its suppliers.
WHSmith High Street Limited Greenbridge Road, Swindon, Wiltshire, United Kingdom, SN3 3LD, VAT GB238 5548 36