Fire + Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings

In this thoughtful cookbook, IACP Award–winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table. Stating that wine’s versatility makes it an ideal complement to grilled or smoked food, Cressler and Martin argue that their smoked whole chicken can be accompanied by a full-bodied Chardonnay; the smokehouse burgers presented here would work well with a California zinfandel; and a pinot noir or Rhone blend would go with grilled lamb steaks with salsa verde. Sparkling wines prove to be one of the most adaptable of all and are paired with, among other dishes, smoked bone marrow, crab cakes, and grilled asparagus with spicy pickled peppers. As for the wines themselves, the authors are occasionally label- or region-specific in their recommendations, but usually offer varietal-based suggestions that are easily sourced. Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin’s recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes. (Apr.)