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From Barnes & Noble
Barton Seaver's first cookbook, For Cod and Country, set the standard for sustainable seafood cooking. His Where There's Smoke does the same for grilling. As in the previous book, the emphasis is on tasty, fresh, healthy, eco-friendly fare; in this case, local produce, fish, beef, and poultry. The topics begin in the market, but proceed to the grill: This well-organized hardcover explains how to fuel your fire; prepare and cook; and even provides recipes for sauces, spice mixes, and marinades. The diverse recipe encompass Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, and Pickled Smoke Peaches.