Inverawe Season Cookbook – Rosie Campbell- Preston

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Inverawe Season Cookbook – Rosie Campbell- Preston 

A beautifully illustrated and truly delightful recipe book for any fans of smoked foods. 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.

THE AUTHOR
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.

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