Description
Book: Smoking for Connoisseurs
Fish, meat, vegetables, bread, nuts and more
Contents
Food has been smoked since ancient times to preserve it. Besides meat, sausage, and fish, you can also smoke salt, eggs, bread, fruits and vegetables, mushrooms, cheese, seeds and nuts, and even sweets. And you don't necessarily need a smoker or smokehouse; you can also smoke in a grill, wok, tabletop smoker, incense burner, or even simply in a cookie tin – Cosima Bellersen Quirini presents all the possibilities. Whether cold smoking, warm smoking, or hot smoking – just give it a try.
About the author:
Cosima Bellersen Quirini, who grew up near Lake Constance, lives in Celle and is a mother of several children. After a long period dedicated to her family, the trained bookseller and mediator has worked primarily as an author for the past few years. Her subjects include history, crime fiction, Celle, medicine, cooking, poetry, and anything related to DIY projects.
2016. 128 pages, 60 illustrations, paperback with flaps.
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