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

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

by Barton Seaver
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Where There's Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver

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: 9781402797057
Publisher: Sterling Epicure
Publication date: 04/02/2013
Pages: 304
Sales rank: 789,554
Product dimensions: 9.10(w) x 9.40(h) x 1.30(d)

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 Harvard's 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.

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Where There's Smoke: Simple, Sustainable, Delicious Grilling 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Last night we had delicous blue fish smoked with apple wood based on the tips in this fantastic cookbook. Our guests kept reaching for more of the fish. We've also tried the chicken kebabs on rosemary branches and a lamb recipe. All were much better than anything we've had come out of a grill. We were all set to buy a gas grill, but instead we bought different types of wood chips and are enjoying are old Weber grill. Great book! We're buying another one for our vacation home.