Seasonal smoked food recipes from the world famous 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.
For something completely different, why not try: smoked salmon koulibiaca, guacamole with smoked salmon and poppadoms, inverawe sushi, inverawe smoky summer paella, smoked sea bass korma, smoked fish lasagne, smoked chicken with moroccan couscous or even some Christmas canapés.
These are just a few of the exciting recipes you can find in this cookbook, coupled with stunning photography of the surrounding countryside and of each recipes, that will bring a whole new dimension to your smoked food repertoire.
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 Queens Royal Warrant for their mail-order smoked foods and hampers.
- Book Specifications
Sub Heading No ISBN 9781846890987 Author Rosie Campbell-Preston Binding Laminated board with jacket Extent 210mm x 210mm, 128pp Illustrations Colour throughout Ebook Yes via your usual supplier
'Smoked fish is always in season, good for you, a great fridge standby and something I always plan to eat more of. So this little book is a great find. There are ideas for smoked ham, duck and venison, but the bulk of the recipes are for smoked fish, including dips, light tarts and roulades.' BBC Good Food
'This compact and colourful cookery book is a must for any fan of smoked foods. It offers exciting new cookery methods as well as revealing twists on old recipes... I had never read a cookery book where I would happily make and eat every single recipe in it. But I have now.' The Field
'The co-owner of the celebrated Inverawe smokery outside Oban has delivered a beautifully illustrated and truly delightful recipe book which provides an undreamed of wealth of ways in which to use smoked fish. Broken down into recipes for the four seasons, this is a delightfully eclectic book which crosses cultural and culinary boundaries to provide a user-friendly, thought-provoking read.' Scottish Field
'... delicious smoky recipes.' Foodies
Inverawe Seasons Cookbook was selected as one of the highlights for Food & Drink Books in The Bookseller Category Preview for Autumn 2011 titles: "From the Inverawe Smoke House, now with Royal Warrants for its mail order smoked foods, a tempting selection of recipes highlighting new and imaginative ways of incorporating smoked foods into modern cuisine. Arranged by the four seasons, the author includes recipes for starters, light lunches and main courses."
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