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Smoke: New Firewood Cooking: How to Build Flavor with Fire, on the Grill and in the Kitchen (Hardcover)

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ITEM# 14363846
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    ITEM#: 14363846

    Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, Texas. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People’s Best New Chef" in 2012. He has been featured in Southern Living, the New York Times, and Garden & Gun. Josh Ozersky, the author of The Hamburger: A History and Meat Me in Manhattan, has written for Time, Newsday, Saveur, and the New York Times.
    Winner of the 2014 James Beard Award in the General Cooking Category

    A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors—such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch—not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.

    Specs

    ISBN 9780847839797
    Genre COOKING / Methods / Barbecue & Grilling
    Format Hardcover
    Pages 255
    Publisher Date 2013-04-30 00:00:00.0
    Publisher Rizzoli Intl Pubns
    Copyright Year 2013
    Height 10.25 in
    Wdth 8.25 in
    Thickness 1.0 in
    Unit weight 3.0 lb
    Language English
    Subtitle New Firewood Cooking: How to Build Flavor with Fire, on the Grill and in the Kitchen
    Edition Detail Reprint
    Audience General/trade
    Authors Byres, Tim
    Country of Origin United States

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