Where There's Smoke: Simple, Sustainable, Delicious Grilling

by Barton Seaver

Overview

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, Seaver 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.

Product Details

ISBN-13:	9781402798474
Publisher:	Union Square & Co.
Publication date:	04/02/2013
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	304
File size:	108 MB
Note:	This product may take a few minutes to download.

About the Author

After leading some of the top restaurants in Washington, DC, Barton Seaver now focuses his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues. Lauded as a leader in sustainability by Seafood Choices Alliance, Seaver was named a Fellow with the National Geographic Society and works with their Ocean Initiative program to demonstrate that the choices we make for dinner have a direct impact on the ocean and its fragile ecosystems. As a board member, Seaver works closely with Harvards Center for Health and the Global Environment to bring together Boston-area hospitals and health-care providers with healthier and more sustainable food service opportunities. Learn more about him at bartonseaver.org.

Editorial Reviews

Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. Recipes like Campari-Watermelon Cocktail, Peach and Ginger Soup, and Grilled Liver with Figs and Onions ooze sophistication, but are mostly easy to execute, and, more importantly, delicious. Seaver includes creative marinades, condiments, and pickles, as well as lists of sources and suggested readings. VERDICT More beginner-friendly than Perry Lang's Charred and Scruffed, Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts.

Library Journal

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.)

Publishers Weekly

"Seaver hopes to reeducate the casual grillmaster to think beyond commonplace brats and burgers....recipes emphasize vegetable offerings. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. He also contributes some original insights on pairing wines with grilled foods." —Booklist
 
"Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. VERDICT —Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts" —Library Journal 



 

From the Publisher