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!
Review
Praise for: For Cod and Country "Fish lovers and beginning cooks will rejoice in this cookbook's creative recipes." —
Library Journal "While Seaver's cooking style is self-described as 'simple,' his flavor combinations are anything but. Throughout, Seaver emphasizes sustainable, underrated species of fish [and] inventive preparations." —
Publishers Weekly
Review
"Seaver hopes to reeducate the casual grillmaster to think beyond commonplace brats and burgers....recipes emphasize vegetable offerings. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. He also contributes some original insights on pairing wines with grilled foods." and#8212;
Booklistand#160;
"Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. VERDICT and#8212;Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts" and#8212;Library Journaland#160;
and#160;
Review
"This cookbook's strength is its scope; Jacques Pepin's 1992 recipe for grilled Tabasco chicken sits happily alongside Julia Moskin's jerk chicken (2008) and Craig Claiborne's poulet grille au gingembre (grilled chicken with ginger) from 1980. VERDICT: A fascinating look at how various innovators, personalities, and cultural trends have shaped the evolution of grilling and barbecue." and#8212;Library Journaland#160;"Fans of the New York Times and of grilling will go gaga over this book. Veteran food writer and former Times columnist Peter Kaminsky has curated a collection of the newspaper's best summertime recipes, and seeing the names of contributors past and present is like visiting with old foodie friends. A forward by Mark Bittman points out the timelessness of many of the entries, and indeed picks like Grilled Pizza with Italian Cheese and Bitter Greens, first published 25 years ago, show that more often than not, the Times was ahead of the, well, times. A piece called 'Politics and Clams' seems positively prescient when it states: 'How far nations and races are affected by their diet, we are just beginning to learn.' It was written in 1875." and#8212;Fine Cooking magazine
Synopsis
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.
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 (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
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. and#160; 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. and#160;
About the Author
Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appand#233;tit has pronounced the Jamisons and#8220;the king and queen of grilling and smoking.and#8221; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. andnbsp; Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. andnbsp; Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nationand#39;s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appandeacute;tit has pronounced the Jamisons andldquo;the king and queen of grilling and smoking.andrdquo; They are the authors of many books, including the best-selling Smoke and Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Marketand#39;s five Texas locations.
Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmersand#39; Market and the Northern New Mexico chapter of Les Dames dand#39;Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where and#39;barbecueand#39; was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.