Grill Smoke BBQ

Tish is a British chef, keenly influenced by the flavors of Spain, Italy, and the Basque Country. His Ember Yard restaurant in London has drawn raves for its grilled tapas, and it is easy to see why in this U.S. edition of his 2016 debut book. The small-plate offerings described here are full of diverse flavors and run the gamut from lamb chops with smoky aubergine and salsa verde to hot-smoked butternut squash with ricotta and grape jam. Fruit flavors are also prevalent in main dishes such as pork belly with cider, apples and marjoram, and salt-baked wild bream with orange and basil. Mashed potato aficionados will enjoy Tish’s smoked version which calls for heavy cream and whole milk to be cold-smoked over oak chips for an hour. Or take smoked milk, add sugar, and churn it into ice cream that can be topped with seasonal berries. Food photographer Kris Kirkham captures the culinary fireworks across seven different locations, including from the author’s own backyard as well as a working farm in London’s East End. Her three-page spread of grilled scallops highlights not only the beauty of their shells but the utility of the shell as a perfect cooking and serving vessel. (Apr.)