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This second cookbook from Barton Seaver -- following For Cod and Country -- 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, Where There's Smoke 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 healthily.
THE BACKYARD HOMESTEAD by
THE COMPLETE ROOT CELLAR BOOK by
S. Maxwell and J. MacKenzie
ROOT CELLARING by
Mike & Nancy Bubel
THE GLUTEN-FREE GOURMET BAKES BREAD by
BUILDING PROJECTS FOR BACKYARD FARMERS AND HOME GARDENERS by
Browse By Topic > Country Cooking
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