Rosie's second cook book is full of innovating, yet unfussy ways to serve smoked food. Divided into four seasons, the recipes take you beyond the traditional ways of serving smoked food. From Smoked Salmon Koulibiaca, a super party piece, exotic Inverawe Sushi, to an Asian Smoked Sea Bass Korma. There are lots of new ways to update old favourites. These exciting, tried and tested recipes will bring a whole new dimension to your smoked food repertoire and is a must have for the keen and inquisitive cook.