Still smouldering from the success of his award-winning cookbook, Bangers to Bacon, two years on, chef Jeremy Schmid is stoking the fires with his second book Smoked: How to flavour, cure and prepare meat, seafood, vegetables, fruit & more.
Perfect for Dad’s Day, EastLife has a copy of Jeremy Schmid’s new, smoking hot cookbook, Smoked – How to flavour, cure and prepare meat, seafood, vegetables, fruit & more to give away thanks to the publishers, New Holland.
• Smoked: How to flavour, cure and prepare meat, seafood, vegetables, fruit & more by Jeremy Schmid, photography by Devin Hart. Published by New Holland. RRP $45.
Still smouldering from the success of his award-winning cookbook, Bangers to Bacon, two years on, chef Jeremy Schmid is stoking the fires with his second book Smoked: How to flavour, cure and prepare meat, seafood, vegetables, fruit & more.
Perfect for Dad’s Day, EastLife has a copy of Jeremy Schmid’s new, smoking hot cookbook, Smoked – How to flavour, cure and prepare meat, seafood, vegetables, fruit & more to give away thanks to the publishers, New Holland.
• Smoked: How to flavour, cure and prepare meat, seafood, vegetables, fruit & more by Jeremy Schmid, photography by Devin Hart. Published by New Holland. RRP $45.
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