Bangers to Bacon scoops prize at Gourmand World Cookbook Awards

Author, Jeremy Schmid, has won third place in the Best Single Subject category with his book, Bangers to Bacon, at the highly acclaimed Gourmand World Cookbook Awards 2012 in Paris.

In Bangers to Bacon: A New Zealand guide to making, cooking and using sausages and cured meat, chef, restaurateur and first-time author Jeremy Schmid (below) shares his passion for sausage-making, with a step-by-step process for the home cook, honouring age-old traditions and natural ways of preparing meat using the freshest New Zealand ingredients.

New Holland’s Managing Director, Belinda Cooke, said of the win; “We’re immensely proud of Jeremy and thrilled to have his book sit alongside offerings from heavyweights of the culinary world, Japan and Italy. Thousands of titles are entered in these prestigious awards each year, and both New Holland and New Zealand have consistently achieved success, which speaks volumes for the quality of the cookbooks we are producing in this country. Bangers to Bacon had already been attracting interest from potential overseas co-edition publishers and this recognition can only assist us in those pursuits.”

With photography by Devin Hart and food styling by food writer and stylist Laura Faire, the talented young trio have produced something special, according to food writers:

“Jeremy Schmid has turned making sausages and cured meats into a simple step-by-step process, with delicious recipes to boot….His calm, clear instructions and step-by-step photographs makes all this seem do-able...” Catherine Smith, New Zealand Herald

“He includes comprehensive instructions for creating your own sausages, with step-by step photographs showing how to achieve that professional look. He also has easily achievable recipes from his restaurant menu that are bound to be family favourites. This exciting book is beautifully illustrated with photography by Devin Hart.” Lauraine Jacobs, NZ Listener

“This fabulous book from Two Fifteen chef-owner Jeremy Schmid covers the basics of sausage making, complete with step-by-step instructions and photos. Schmid has strong credentials – he attended the charcuterie course at the prestigious Culinary Institute of America.” Ginny Grant, Cuisine

Bangers to Bacon: A New Zealand guide to making, cooking and using sausages and cured meat

By Jeremy Schmid, photography by Devin Hart, food styling by Laura Faire

270 mm x 215 mm – Extent: 160 pages – Binding: Paperback, RRP $45.00

Published August 2012