Inverawe Seasons Cookbook

Book Description

  • Seasonal smoked food recipes from the Inverawe Smoke House
  • Recipes for starters, light lunches, and main courses divided into the four seasons
  • Filled with modern, imaginative, and inspirational recipes with an impeccable balance of flavors such as Oriental Smoked Sea Bass Korma and Smoked Venison Risotto

  • About Campbell-Preston, Rosie

    Rosie and Robert Campbell-Preston started their smokery in 1980, and since then it has received international recognition. Rosie is responsible for sales and marketing and for developing new lines and recipes for their products. The smokery is a Rick Stein food hero, a Paul Vickery find, and Jean Paul Christophe's choice of organic smoked salmon. In 1999, Inverawe Smokehouses received a royal warrant as supplier to HM the Queen.