There is something about outdoor cooking that is mouth-wateringly enticing; it draws you in and feeds your soul as well as your stomach. Outdoors covers the techniques and equipment needed for successful cooking on a spit, preparing fresh game, fish and shellfish for the barbecue or cooking over an open fire. Recipes include T-bone steaks served with jacket potatoes, whole boned and rolled suckling pig, Asian spiced duck breast, crayfish with smoked paprika butter, and tuna steaks with bean and red onion salsa. Some recipes might be served at a feast, while others will enhance rustic picnics or just relaxed outdoor living. Sides and desserts include dishes that can be prepared ahead to transport and serve as delicious accompaniments to the main fare. An extensive range of sauces, condiments and basic pantry staples make this an ideal guide for cooking outdoors.
Partner volume to previous best-selling titles, Bangers to Bacon and Smoked; Home chefs enjoy Jeremy Schmid's simple approachable style to develop delicious flavours in food cooked outdoors; Step-by-step photos portray techniques and skills for cooking with a spit, barbecue or open fire; Includes transportable 'picnic 'food' - meats, salads and desserts to take to a barbecue or party.
Jeremy started his career as an apprentice kitchen-hand in"1989 at the Hyatt Auckland, and developed a passion for charcuterie while studying at the prestigious Culinary Institute of America in Napa Valley. He went on to work at some of the world's leading restaurants. Jeremy had a starring role in the New Zealand version of Hell's Kitchen, has judged and been judged in international and local cooking competitions. In 2004 he won the New Zealand sausages competition with his 'Little Boys' sausage range. In 2012 his book 'Bangers to Bacon' came third in the world for a single subject cookbook in the Paris Gourmand Cookbook awards.