Fire & Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings
Explore the fine art of pairing wine with wood-fire smoking and grilling in, Fire & Wine.
Pitmaster Sean Martin and sommelier Mary Cressler elevate the art of backyard grilling into a level of sophistication that can be expected from any fine dining restaurant. This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art. With the proper foundation, readers will learn about equipment, cooking methods, grills, smokers, charcoal, and how to manage the heat of a perfect flame. Fundamental elements behind pairing the smoke-infused recipes with wine take a beloved flavor profile and elevate it by using the wine’s complementary and contrasting flavors along with its acidity and sweetness.
From first sight, the Grilled Cedar Plank Brie and Strawberry Balsamic Glaze leap off the page, while the Smoked Salmon Crostini will leave you craving a nice crisp chardonnay or sparkling wine. Stunning, rustic style photographs grace the pages, displaying recipes that will make any reader want to delve right in. Dip your fork into the perfect sauce, then take flight with “Birds on the BBQ,” while moving onto the “King Of Meat,” and “Porklandia,”, as well as seafood and vegetarian dishes. Whether you are craving pork belly burnt ends or delectable Grilled Scallops with Honey Butter, this book delivers it all.
|Page Count||240 pages|
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|Category||Cooking, Food & Wine|