Where There's Smoke

by Barton Seaver

Overview

A grilling cookbook to take readers beyond brats & burgers with recipes emphasizing fresh produce as much as proteins, plus plenty of helpful tips.

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.

Praise for Where There’s Smoke

“Where There’s Smoke, by my friend and protégé . . . is like a celebration of our connection to the earth. . . . I believe this book can help us understand food better and cook in a more sustainable way.” —José Andrés, Chef/Owner of Thinkfoodgroup

“In a world where bigger seems better, Barton reminds us of how simplicity, in both grilling tools and food preparation, makes a larger and lasting impression. Whether you’re new to the game, the weekend warrior grill cook, or seasoned form years of experience, this cookbook is a must.” —Carla Hall, Executive Chef and owner of Alchemy by Carla Hall

“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

Product Details

ISBN-13:	9781402798474
Publisher:	Union Square & Co.
Publication date:	11/22/2022
Sold by:	Barnes & Noble
Format:	eBook
Pages:	304
Sales rank:	705,819
File size:	108 MB
Note:	This product may take a few minutes to download.

About the Author

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other through dinner.A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium's Sustainability Fellow in Residence, as well as a fellow with National Geographic.Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, Martha Stewart, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, the Splendid Table and National Geographic Weekend. In 2010, he gave a TED Talk aboard the National Geographic Endeavour. Seaver also hosted both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that aired on the Ovation Network.His first book, For Cod & Country, features healthy, planet-friendly fish and vegetable recipes. His second book, Where There's Smoke, celebrates the great tradition of grilling and entertaining outdoors.

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