Publisher: Clarkson Potter
Publication Date: April 22, 2014
Source: Blogging for Books in exchange for an honest review. Receiving this book in no way effects my opinion or review of the book.
Grill like a pro with the expert recipes and tips in Fire and Smoke.
World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. Fire and Smoke gives you 100 great reasons to fire up your grill or smoker tonight.
We learned so much from this book and the most important thing my husband took from it is that our propane grill is great for just that – grilling…but useless when it comes to good barbeque. I loved the wonderful pictures and explanations throughout the book, and the recipes where pretty easy to follow. I think this is a great addition to anyone’s cookbook collection especially if you like to grill/smoke foods.
The beginning of the book is a breakdown of the differences between grilling and smoking foods and the various types of apparatuses to do so. It made my husband want to spend all the money, to which I said no, but be aware – dreams of grandeur do occur when you start getting into this book. The possibilities sound wonderful and the foods look beautiful in the book.
I really loved the drinks that are included in the recipes as well; I have never thought to add grilled components to drinks up to this point. It was a very interesting twist to normal things.
I think this book would be a wonderful addition for all cooks and grilling lovers regardless of how long they have been cooking.