Where There's Smoke

Barton Seaver. Sterling Epicure, $30 (304p) ISBN 978-1-4027-9705-7
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.)
Reviewed on: 04/15/2013
Release date: 04/01/2013
Show other formats
FORMATS
Ebook - 304 pages - 978-1-4027-9847-4
X
Stay ahead with
Tip Sheet!
Free newsletter: the hottest new books, features and more
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Only $18.95/month for Digital Access
or $20.95 for Print+Digital Access!
X
Email Address

Password

Log In Lost Password

PW has integrated its print and digital subscriptions, offering exciting new benefits to subscribers, who are now entitled to both the print edition and the digital editions of PW (online or via our app). For instructions on how to set up your accout for digital access, click here. For more information, click here.

The part of the site you are trying to access is now available to subscribers only. Subscribers: to set up your digital subscription with the new system (if you have not done so already), click here. To subscribe, click here.

Email pw@pubservice.com with questions.

Not Registered? Click here.