Thank You For Smoking
$49.99
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.
ISBN: 9780399582134
Publication date: 18/06/2019
Pages: 240
In stock
Description
About the Author
Writer Paula Disbrowe has devoted her entire career to the adventure of food and travel. Her stories have taken her to vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Disbrowe recently served as editor-in-chief of TRIBEZA, Austin’s premiere arts and culture publication. Prior to that she spent two years as a senior editor at Southern Living. Her work has appeared in The New York Times (Dining Section, Sunday Magazine, and T Style), Bon Appetit, Food & Wine, Texas Highways, and Delta Sky, among other national publications, and she previously served as the food editor of Restaurant Business magazine. Disbrowe has written five cookbooks.
Additional information
| Weight | .5 kg |
|---|---|
| Dimensions | 21 × 3 × 25 cm |
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