Food cooked outdoors always tastes better, when fresh air and good company
are added, meals take on a special quality – and there’s very little to wash up
afterwards! In his third book Jeremy Schmid offers techniques to create the
delicious meat aromas and tantalising taste produced by food cooked on a
barbecue or slow-cooked over a spit.

Stunning salads and sides that can be prepacked and transported for the
occasion are interspersed with recipes for beef, lamb, venison and game, seafood
and poultry. Desserts are simple, sweet and fruity to complement a meal with
friends or family outdoors in idyllic surroundings.

Jeremy Schmid has worked as a chef 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. He is chef at The Officer’s Mess, a venue for weddings and
conventions. His first book Bangers to Bacon placed third in the Gourmand World
Cookbook Awards in 2012 and Smoked, his second book is also published by
New Holland.

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 third collaboration with Jeremy Schmid and
fourth with New Holland Publishers. Devin also photographs on commission,
extensively for Getty Images. .