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Comment: Book is in very good condition with minor wear to cover, tight binding. Text is clean of any markings, writing, or highlighting. Ex-library book with typical markings and labels.
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Smoke: New Firewood Cooking Hardcover – April 30, 2013

4.7 out of 5 stars 35 customer reviews

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Editorial Reviews

Review

“Tim has given us, in this book, a true sense of journey and experience into the mysteries of the real world of fire, wood, and smoked barbecue with fascinating recipes and tales.” ~The Pitmaster Ed Mitchell, Wilson, NC

"Chef Tim Byres gives innovative ideas for easy ways to use smoke in everyday kitchen arsenal of flavors. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes…this is cooking at its most primal and delicious.” ~Cookbook Digest

Smoke includes tutorials on hot smoking, cold smoking, campfire cooking, and one innovative method of whole-hog roasting. But the chef’s expertise extends far beyond the flammable. Alongside recipes for fat beef ribs and juicy brisket are marmalades, pickles, salads, and a run of delectable desserts. Though smoke-free, Byres’ churros are crispy bites of sugar and cinnamon that, with a rich chocolate sauce, make for a proper finale to a meat-laden meal.” ~Garden & Gun Magazine

"..he demystifies things that people might think they can't do for themselves, like building their own small smokehouse, or digging a pit to cook lamb barbacoa..." ~Food & Wine

“Tim Byres has written a paradox...a smart, sophisticated, devilishly stylish book about man's most primitive cooking method: over a wood fire. Stunning recipes, drop-dead gorgeous photographs, with lively lucid prose to help you to act like you know what you're doing the next time someone thrusts tongs in your hand around a campfire. You can smell the smoke just reading it.” ~Steven Raichlen, author of The Barbecue Bible cookbook series and host of Primal Grill on PBS

"....You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how to make your own hominy, build your own shucking table, and how to build (and cook in) a campfire. The spirit in which he writes is pretty simple: "I wanted to stay true to my food voice, whether the critics got it or not." Byres' food voice has been heard, and it's a fresh and appealing one; it's one worth exploring." ~Epicurious.com
 
"Chef Byres’s Smoke has been inspirational, providing us with the practical know-how and the motivation we needed to stuff our first fresh chorizo sausage and smoke our first rabbit. Byres¹s intelligent, easygoing approach to food makes for delicious reading and eating." ~Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen
 
“Tim Byres is one of the most skilled and proficient cooks I have ever worked with and only a master of his caliber could bring such a simple but dynamic, new approach to wood cooking. With this cookbook, he is destined to become the new preeminent authority on the subject. Even if you never build a fire, the recipes for pickles, salsas and hominy casserole are worth the price of the book itself.” ~Stephan Pyles, Chef and Author

About the Author

Tim Byres is the chef and owner of the restaurants Smoke and Chicken Scratch in Dallas, Texas. Food & Wine named him "Best New Chef of the Southwest" in 2011 and "The People’s Best New Chef" in 2012. He has been featured in Southern Living, the New York Times, and Garden & Gun. Josh Ozersky, the author of The Hamburger: A History and Meat Me in Manhattan, has written for Time, Newsday, Saveur, and the New York Times.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Rizzoli; Reprint edition (April 30, 2013)
  • Language: English
  • ISBN-10: 0847839796
  • ISBN-13: 978-0847839797
  • Product Dimensions: 8.2 x 1.2 x 10.2 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #45,458 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I own a dizzying number of grilling and barbecue cookbooks, most of which hew closely to established techniques and tropes, with variation mostly in the details - an interesting marinade here, a refinement of technique, a new take on a side, perhaps a bit of gentle encouragement to weekend warriors to try out a new cut or throw that salmon on a plank. And that, truly, is great - too many grillers limit themselves to steaks and hotdogs every Sunday. Anything that gets people trying new stuff is a great thing by me. But a lot of us have a bunch of grills, know our way around a semit kebap or jerk chicken or a pork shoulder, and we're restless. We're looking for some inspiration, for someone doing a new thing with food and fire.

Chef Byres' cookbook is a new thing. What he's done with the flavors and techniques of Mexico, the Southwest, Texas, and the Deep South is more than a cookbook: it unpacks the creative process, inspirations, favorite techniques, and ideas of a uniquely creative open-fire cook. Doing so is no easy thing: the weight and pressure of tradition and "how it's always been done" is hard to get out from under in this genre, and many have tried and failed to bring something new to the table.

Whether you work through his recipes or simply use them as launching points for your own innovations and work based on your own "nostalgic food memories," you'll be creating fresh, interesting food that touches what we all love about the foods of the Southern and Southwestern US but which carries a unique imprint. His attention to balancing flavors - hot and smoky with fresh and acidic being the best example - results in lively, punchy, vigorous flavors.

There's a lot to learn from Byres, and he's generous with his insights.
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Format: Hardcover Verified Purchase
If you're looking for a cookbook with simple, straightforward recipes, this is not for you. There are some very simple recipes, such as his red chile vinegar ( which just whisks together vinegar, cayenne, salt, lemon, and sorghum). But this appears as part of a spread on how to roast a whole hog.

And the red chile vinegar is just one of 36 ingredients you'll need to make his recipe for crispy pork souse with deviled egg (138-9) - five to brine the pork, eleven to cook or "pickle" the head and hocks, six more for assembling the terrine, six each for the deviled eggs and the salad to accompany the souse, and finally two more to complete the presentation.

And three of these "ingredients" are actually recipes from elsewhere in the book, one of which combines four other recipes (with ingredients that come from still other recipes, etc), so, all in all, there are 9 recipes to consult, 75 ingredients required, and days of advance preparation, just to assemble this one, deceptively simple dish. Similarly, his Bloody Mary Mix (236) calls for 14 ingredients, 6 of which are recipes elsewhere in the book, so really you need 40+ ingredients and 7 different preparations to make the "mix" that's just one of seven ingredients (several of which - you guessed it! - are recipes from elsewhere in the book) you need to make his Bloody Mary. If you want to serve his Bloody Mary Sunday morning, you better start early in the week.

In other words, cooking from this book requires a real commitment to cooking from this book.

But in my experience, it's well worth it. His recipe produced the tastiest souse I have ever had. And for my part, I relished (pun intended) the opportunity to see how a gifted chef assembles a satisfying plate from his store of ingredients.
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Format: Hardcover Verified Purchase
I wanted to make sure I wrote a good review for this book. I bought it for my dad for Father's Day and he loves it as much as I do. He wanted a book about smoking meat (he does a lot of fish already and wanted to expand). This book is perfect for anyone who wants to smoke meat, build their own smoker, and/or so much more. All the recipes for condiments (home-made sour cream? pickled mustard seed? yes and yes!) are included. Fire-pit cooking, building a barbacoa pit... I literally spent hours going through this book looking at the recipes. Did I mention the photography is great and it comes on a solid, hard-back binding. No complaints about this book, 5-stars hands-down!
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Format: Hardcover Verified Purchase
I LOVE this book! I bought it for a present for my brother in law who is an awesome smoker and bbq'er. But... when I got the book, I realized that this cookbook is so much more. I'm not at big "smoke" fan myself but this book goes so far beyond that. It has a ton of canning, pickling, and spice rub recipes along with the rest of the "Smoke" /BBQ recipes. I will be buying another copy shortly.
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Format: Hardcover Verified Purchase
Really constructed recipes for high end plates. I do recommend this book as these recipe's will require at least a dozen ingredients for each one. I'am very glad I got this book as I will be eating at home or now on. Thank god for BBQ.
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I can't say enough about how awesome this cook book is for those who use a smoker and those who DON'T!! I was fortunate enough to go to Smoke Restaurant in Dallas, Texas and was so impressed with the food I had to have the cook book. The blueberry Heavy Handed Pancakes are the best i EVER tasted and one of many non-smoked dishes.
A true must have for well everyone who cooks!
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