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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.

About the Author

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.

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