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Summary
Summary
Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.
Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.
Author Notes
PAULA DISBROWE writes about the endless adventure of food and travel, from vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Her work has appeared in the New York Times , Bon Appétit , Coastal Living , Food & Wine , Texas Highways , and Delta Sky , among other national publications. Disbrowe has written or co-written six cookbooks, including Food52's Any Night Grilling; Cowgirl Cuisine; Crescent City Cooking with Susan Spicer; Down Home with the Neelys with Patrick and Gina Neely, a New York Times bestseller; Real Cajun with Donald Link, a James Beard Award winner for Best American Cookbook; and Down South with Donald Link, an IACP Award winner for Best American Cookbook. She lives in Austin, Texas.
Reviews (2)
Publisher's Weekly Review
"Smoke is part of the seasoning process, adding character and complexity to every dish," writes Disbrowe (Food52 Any Night Grilling) in her introduction to this guide to imparting a smoky flavor to everything from mains and sides to cocktails. In some cases, key ingredients for Disbrowe's dishes can be smoked while the meaty main dish is also on the grill, such as chiles and tomatillos for salsa or blood oranges for her Burnt Orange Margarita. Linguine with smoked walnut pesto; smoked cannelini beans with tuna; smoked tomato soup; and a swiss chard slab pie with smoked peppercorn crust are just a few dishes readers can look forward to. Recipes calling for beans, nuts, and seeds require a bit of planning (for several recipes they all need to be soaked in water first), but cooks will likely find mesquite-smoked pecan rolls and spicy smoked nuts with rosemary to be worth the effort. Cocktail highlights include a smoked cherry old-fashioned, and a dirty martini with smoked olives. All readers need is an outdoor grill for most of the recipes, though a handheld smoker gun will come in handy, for example, to finish off Disbrowe's apple pie. This is an outstanding collection that deserves a slot on any self-respecting griller's bookshelf. (Mar.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
While working on her previous book, Food52 Any Night Grilling, award-winning cookbook author Disbrowe (with Donald Link, Real Cajun; Down South) found that she enjoyed the smoky nuances of using a grill. Here she delivers a fresh method of incorporating that flavor into new recipes, explaining that smoke is part of the seasoning process rather than the method of cooking. Disbrowe begins with a helpful overview of how to add smoke flavor using various techniques and products. Recipes are broken down by food grouping, such as grains, nuts and seeds, and fish and seafood, all are prepared using a grill or a smoker. Many include adding one smoked ingredient as a subtle addition rather than an entire meal. Disbrowe also offers useful advice on creating a smoked larder for keeping items prepared for any recipe to achieve a distinct level of smokiness. VERDICT Readers who enjoy trying new cooking techniques, and those looking for creative ways to incorporate smoky flavor into their foods will find this a treasure.-Jason L. Steagall, formerly with Gateway Technical Coll. Lib., Elkhorn, WI © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.