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. It’s a cookbook 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.
THE AUTHOR
After marrying Robert, Rosie Campbell-Preston found herself on her way north to his family home on the wild and romantic West Coast of Scotland. Filled with enthusiasm and surrounded by a young family of four, they started the fish farm in 1974.
Then in 1980 they moved into Inverawe House and started the Smokehouse.Rosie is now responsible for product development and marketing.Over the years she has put much of her energy in to developing new recipes for their products.
Many celebrated chefs have recognised Inverawe and its products.The Smokery is a Rick Stein 'Food Hero' and a Phil Vickery 'Find'.In 2000 Inverawe Smokehouses were granted Her Majesty The Queen's Royal Warrant for their mail-order smoked foods and hampers.
REVIEWS
'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."
