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Where There's Smoke: Simple, Sustainable, Delicious Grillingby Barton Seaver
Synopses & Reviews
Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipesand#8212;and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary and#8220;familyand#8221; weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne (and#8220;French Thoughts on U.S. Barbecueand#8221;), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pand#233;pin (Grilled Tabasco Chicken), Molly O'Neill (and#8220;Splendor in the Lemongrassand#8221;), Alfred Portale,and#160; Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!
"Seaver, a D.C. chef and expert on sustainability and oceanic ecosystems, doesn't mind releasing a bit of carbon into the air in this collection of recipes for the grill that focus as much on seafood and vegetables as beef and chicken. Gas grill aficionados are asked to kindly step aside in favor of a charcoal fire seasoned with mesquite, hickory, oak, or cherry wood. Smoke, as the title suggests, lies at the heart of these offerings. Clams, lamb, pork ribs, and duck breasts get the smoke treatment, as do several other surprising foodstuffs. There's smoky lemonade, smoky gazpacho, smoky deviled eggs, and smoked mackerel dip. And when wood is just not enough, Seaver gets creative. For his spiced pork tenderloin he advises adding cinnamon and star anise directly to the fire for extra aromatic complexity. Bonus features include a source list for ordering eco-friendly food and a short section on wines for the grill where zinfandel battles it out against chenin blanc. Seaver includes clever tips on wine salts, seasoning blends which will 'introduce complementary flavors to spark the wines.' Pinot Noir salt, for example, contains cinnamon, fennel seeds, paprika, and grated shitake mushrooms. (Apr.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
This second cookbook from Barton Seaver (For Cod and Country) sends the rising authority on sustainable foods to the grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up mouthwatering recipes designed to celebrate the spirit of togetherness, and gives the nitty-gritty on fueling your fire; cooking and flavoring; and ways to eat smartly and healthily.
For more than a century, the New York Times has published thousands of articles on grilling, along with recipesand#8212;and this unique collection gathers the very best. With contributors such as Mark Bittman, Craig Claiborne, Florence Fabricant, Sam Sifton, and others weighing in on everything from barbecue basics to expert tips, healthy fare to indulgent meaty feasts, this book is a treat for everyone!and#160;
Cheryl and Bill Jamisonand#8217;s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecueand#8212;slow-cooking over smokeand#8212;for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic bookand#8217;s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
With 450 recipes from each of the U.S.and#8217;s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of and#8217;Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
This second cookbook from Barton Seaver--following For Cod and Country--sends the rising chef to the sweet, smoky grill, where he showcases his love of organic, sustainable, and humanely raised foods. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness--including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and sustainably.
This second cookbook from Barton Seaverand#8212;following For Cod and Countryand#8212;sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togethernessand#8212;including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.
About the Author
After leading some of the top restaurants in Washington, DC, Barton Seaver now focuses his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues. Lauded as a leader in sustainability by Seafood Choices Alliance, Seaver was named a Fellow with the National Geographic Society and works with their Ocean Initiative program to demonstrate that the choices we make for dinner have a direct impact on the ocean and its fragile ecosystems. As a board member, Seaver works closely with Harvard's Center for Health and the Global Environment to bring together Boston-area hospitals and health-care providers with healthier and more sustainable food service opportunities. Learn more about him at bartonseaver.org.
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