Book details

Inverawe Seasons Cookbook

eBook, Published by Faber Factory (15 September 2011)

£14.99

Book description

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. Its a cook book 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

'... a beautifully illustrated and truly delightful recipe book which provides an undreamed of wealth of ways in which to use smoked fish.' Scottish Field '... a tempting selection of recipes highlighting new and imaginative ways of incorporating smoked foods into modern cuisine.' The Bookseller 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.

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