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Where There's Smoke: Simple, Sustainable, Delicious Grilling

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Where There's Smoke: Simple, Sustainable, Delicious Grilling Cover

 

Synopses & Reviews

Publisher Comments:

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!

Review:

"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.

Synopsis:

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.
 
 

Synopsis:

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;

Synopsis:

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.
 
 

Synopsis:

This second cookbook from Barton Seaver—following For Cod and Country—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 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 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.

Product Details

ISBN:
9781402797057
Author:
Seaver, Barton
Publisher:
Sterling Publishing (NY)
Author:
Bittman, Mark
Author:
Kaminsky, Peter
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Edition Description:
Trade Cloth
Publication Date:
20130431
Binding:
HARDCOVER
Language:
English
Illustrations:
10 b/w illus; 16-pg full-color insert
Pages:
400
Dimensions:
9 x 9 in

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Quick and Easy » Time Saving
Hobbies, Crafts, and Leisure » Games » General

Where There's Smoke: Simple, Sustainable, Delicious Grilling Used Hardcover
0 stars - 0 reviews
$21.00 In Stock
Product details 400 pages Sterling Publishing (NY) - English 9781402797057 Reviews:
"Publishers Weekly Review" by , "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.
"Synopsis" by ,
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.
 
 
"Synopsis" by ,
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;
"Synopsis" by ,
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.
 
 
"Synopsis" by ,
This second cookbook from Barton Seaver—following For Cod and Country—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 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 healthily.
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