The Inverawe Smoked Fish Cookbook

Rosie Campbell-Preston (Autor)

Buch | Hardcover

112 Seiten

2008
Quiller Publishing Ltd (Verlag)
978-1-84689-044-4 (ISBN)

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Since starting the world-famous smokery with her husband Robert, Rosie Campbell-Preston has been devising the most amazing ways to serve all kinds of different smoked fish. Divided into easy-to-use sections, the recipes take you far beyond the traditional way of serving smoked salmon. For something completely different, there is smoked salmon rosti, delicious creamy smoked salmon carbonara, the lightest of smoked haddock souffles, smoked eel frittatas, and many more. These exciting recipes bring a whole new dimension to smoked fish.

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.

Introduction
The art of smoking
Smoking the Inverawe way
Cold-smoked salmon and trout
Smoked haddock and Arbroath smokies
Roast smoked, par-smoked salmon and trout
Smoked halibut, tuna and gravadlax
Smoked mackerel and kippers
Smoked eel and cod's roe
Dressings and sauces
Inverawe Smokehouses: the company
Index

Erscheint lt. Verlag	17.10.2008
Sprache	englisch
Maße	210 x 210 mm
Gewicht	42 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-84689-044-6 / 1846890446
ISBN-13	978-1-84689-044-4 / 9781846890444
Zustand	Neuware