Räuchern für Genießer

Smoked vegetables, fish, meat, eggs, bread, nuts and sweet treats Foods have been smoked for preserving since prehistoric times. Apart from meat, sausages and fish, you can also smoke salt, eggs, bread, fruit and vegetables, and even sweet foods. And you don't necessarily need a smoking oven or cabinet, but can also prepare the food under the grill, in a wok, in a table smoking oven, a smoking bell or even in a biscuit tin - Cosima Bellersen Quirini will show you all the possibilities. Whether cold, warm or hot smoking methods, why not simply try them out!

Cosima Bellersen Quirini, geboren 1960 in Freiburg/Breigau und aufgewachsen in Singen, in der Nähe des Bodensees, lebt seit 1987 in Celle, ist mit einem Mediziner verheiratet und mehrfache Mutter. Die Kulturhistorikerin schreibt gerne rund um das Thema "Selbermachen" - von Aprikosenölseife bis Ziegenkäse.