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 and Butter, Meat and 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 and Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter and 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.

Smoked: A Beginner’s Guide to Hot- And Cold-Smoked Fish, Meat, Cheese, and Vegetables PDF

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