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Smoked
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Not long after our ancestors started using fire they discovered the transformative effects of heat and smoke on meat: flavouring, tenderising and preserving it. With chapters covering Fish, Dairy, Meat and Vegetables, Charlotte Pike takes us back to a primeval way of cooking with over 80 smoky, succulent and mouthwatering recipes. Dishes such as Asian Smoked Mackerel Salad and Smoked Pork Belly Feijoada appear alongside recipes for Maple Smoked Brie with Grilled Peaches & Bacon and Smoked Mozzarella Parmigiana. There are also vegetable dishes such as Smoked Onion Tart and Smoked Sweetcorn Fritters with even some sweet options to finish your meal - choose from Smoked Butter Fudge or Smoked Sea Salt ChocolateTruffles. With Charlotte's expert guidance you'll learn to cook the elemental way, yielding succulent flavours and smoky aromas - you'll soon realise how cooking over fire can be just as addictive as watching it.
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About the Author

Charlotte Pike is the bestselling author of the Fermented, nominated for an Andre Simon Food Book Award, and the Hungry Student series. She is a graduate of the Ballymaloe Cookery School and gave a fermentation workshop at the Ballymaloe LitFest in May 2015. She was a judge for the Guild of Food Writers Awards in 2013 and owns and runs an award-winning, free-from bakery in Dorset that she set up in 2009.

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