Outdoors Format: ClothOverBoards

There is something about outdoor cooking that is mouth-wateringly enticing; it draws you in and feeds your soul as well as your stomach. Outdoors covers the techniques and equipment needed for successful cooking on a spit, preparing fresh game, fish and shellfish for the barbecue or cooking over an open fire. Recipes include T-bone steaks served with jacket potatoes, whole boned and rolled suckling pig, Asian spiced duck breast, crayfish with smoked paprika butter, and tuna steaks with bean and red onion salsa. Some recipes might be served at a feast, while others will enhance rustic picnics or just relaxed outdoor living. Sides and desserts include dishes that can be prepared ahead to transport and serve as delicious accompaniments to the main fare. An extensive range of sauces, condiments and basic pantry staples make this an ideal guide for cooking outdoors.

Jeremy Schmid enjoys preparing food using traditional methods and natural produce. He worked for several years as a chef before going on to study charcuterie at the prestigious Culinary Institute of America. Since then he has developed his own style working as a professional chef. He takes pride in serving delicious cured smoked meats, seafood, salads and desserts for catered functions and casual brunches on site at his restaurant. His first book Bangers to Bacon was shortlisted for a Gourmand World Cookbook award.