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Where There's Smoke

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In this innovative cookbook, acclaimed chef and author Barton Seaver focuses on the grill as the centerpiece of any meal, from casual weeknight dinners to celebratory weekend gatherings. More than just a collection of recipes, this book shows how to use smoke as an ingredient in dishes featuring vegetables, fish, poultry, and meat, all the while dispelling common grilling myths and espousing sound techniques. Chapters include Welcome (drinks and starters); Setting the Stage (Soups and Salads); Stars (Vegetables and Accompaniments); Fins and Shells (fish and shellfish); Wings (chicken, turkey, and duck); and Hooves (beef, pork, and lamb). Even within the protein-specific chapters, the recipes emphasize seasonal vegetables and accompaniments as much as these main proteins. Tempting choices include Wood-Grilled Snap Peas with Smoky Aioli; Grilled Pacific Halibut with Pistachio Butter; Jerk-Spiced Smoked Chicken Breasts; Chimichurri-Marinated Short Ribs; and Pickled Smoked Peaches; and many more. Throughout the book, Seaver shares basic grilling know-how, such as the best ways to fuel your fire; different flavors of common smoking woods; how to get the most flavor from your fire; ideas for complementary sauces, spice mixtures, and marinades; and real-world ways to eat smartly, sustainably, and healthfully. Hardcover, 304 pages


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