Jeremy Schmid has worked as a chef in New Zealand and in Europe, and did a postgraduate study course at the prestigious Culinary Institute of America in Napa Valley. He has developed an individual style incorporating a special interest in preparing cured meats and seafood. Having sold his successful 215 Dominion Road bistro, he is now chef at The Officer's Mess at Fort Takapuna in Auckland. His first book Bangers to Bacon was placed third in the Gourmand World Cookbook Awards in 2012. Smoked is his second book. Devin Hart is a highly creative freelance photographer with considerable experience working with images of food. His work appears in a number of books and food magazines and this is his second collaboration with Jeremy Schmid and fourth with New Holland Publishers. Devin also photographs on commission, extensively for Getty Images. He lives in Auckland.
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