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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
- 128 Pages
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