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Where There's Smoke: Simple, Sustainable, Delicious Grilling Hardcover – April 2, 2013


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Product Details

  • Hardcover: 304 pages
  • Publisher: Sterling Epicure (April 2, 2013)
  • Language: English
  • ISBN-10: 1402797052
  • ISBN-13: 978-1402797057
  • Product Dimensions: 1.2 x 9.5 x 9.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #524,492 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

With the approach of summer, Americans break out their grills. Seaver hopes to reeducate the casual grill master to think beyond commonplace brats and burgers. Like most serious barbecuers, Seaver prefers a live fire to gas grills, but he does confess to a preference for briquettes’ controlled fire over the unpredictable burn of lump charcoal, noting that any missing flavorsome smoke notes can readily be supplied by wood chips. Seaver’s recipes emphasize vegetable offerings, not all of them necessarily subjected to a hot grill. His Catalan grilled version of ratatouille will consume summer-garden surplus. Grilling a whole flounder proves easy with his careful technique. Seaver takes no conventional approach to grilling meats. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. Seaver introduces a novel two-day method for producing grilled meatloaf. He also contributes some original insights on pairing wines with grilled foods. --Mark Knoblauch

Review

"Seaver hopes to reeducate the casual grillmaster to think beyond commonplace brats and burgers....recipes emphasize vegetable offerings. Writing thoughtfully on proper seasoning and searing techniques, he advocates sustainable animal husbandry. He also contributes some original insights on pairing wines with grilled foods." —Booklist
 
"Chef and sustainability advocate Seaver (For Cod and Country) adds to the growing body of artful grilling cookbooks aimed at readers who begin their barbecues with cocktails and appetizers. VERDICT —Seaver's flavorful take on grilling will please high-end backyard barbeque enthusiasts" —Library Journal 

 

Customer Reviews

4.6 out of 5 stars
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See all 17 customer reviews
The book is beautifully illustrated and designed too.
Aaron Bernstein
Where There's Smoke has some great insights into heat and flavor as well as his usual brilliant and well tested recipes.
Mount Pleasant Denizen
Also tried the chicken and veg kabobs on rosemary and was very impressed.
Lynn E Gerow

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By I. Darren on March 21, 2013
Format: Hardcover
This book is a bit like a piece of good steak. A big thick meaty slab, oozing with goodness and whilst it might appear simple and straightforward it can also be as complex, as involved, as flexible as you want it to be.

At first glance you could think this is a great coffee table-type book, thanks to its general design and wonderful, engaging photography. You get to read a modest, yet interesting introduction to the author and what makes him tick before the focus is turned to the overall "mechanics of grilling". The author has a clear preference for "live fire" grilling rather than using a gas barbecue, yet gas grill owners need not feel left out of the love, even though there is an extensive look at the art and craft of grilling in a more traditional manner.

It was pleasing to note that the author even considered "workflow" issues, that is to say reducing your effort and stress whilst grilling through the planning of what you shall cook and a general order of doing things. There is even a look at typical wines that could accompany your grilled creations. Talking of drinks, the very first recipe in this book sets the stage, gives you a taste of things to come, for being different and intriguing - a refreshing blueberry-mint spritzer! There are plenty more drinks you can also make and they are not thankfully your typical common-or-garden variations on a theme too. So, the recipes... these are split into sections that are named in a form that this reviewer often sees on jaunty restaurant menus - setting the stage (soups, salads); stars (vegetables, accompaniments), fins & shells (fish, shellfish); wings (chicken, turkey, duck); hooves (beef, pork, lamb) and various basics.
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3 of 3 people found the following review helpful By TJ in Cville on July 7, 2013
Format: Hardcover Verified Purchase
Ideas: 5; Accuracy of recipes: 2. Some phenomenal ideas - charred vegetables in the coals I'd never thought of and will use forever. However, some of the recipes don't come out well with the quantities specified -- the veggie burgers being almost a disaster. Had to almost double some stuff and cut others by half (beets especially) to make them edible and not fall apart.
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2 of 2 people found the following review helpful By Mount Pleasant Denizen on May 22, 2013
Format: Hardcover Verified Purchase
Bart Seaver has done it again. Where There's Smoke has some great insights into heat and flavor as well as his usual brilliant and well tested recipes. I confess that Bart reinforces my personal prejudice of real charcoal over gas... I have already bought two copies. One is headed to a young couple just getting married. They will thank me for life. And, let's not forget that it is a beautiful book (as is For Cod and Country) fit for the coffee table, the kitchen, the shelf by the grill...or bedtime reading.
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By Aaron Bernstein on August 6, 2013
Format: Hardcover
Where There's Smoke is not just another book about how to throw large pieces of meat on a grill. It is a personal and compelling exploration into food and the wonders that can be done by smoking it or cooking it over an open fire. Many of the recipes - the butternut squash hummus and the veggie burger among them - have been revelations, especially for someone like me who previously saw grilling as somewhat of a hassle. While the meat lover will find an ample supply of ribs, steaks and poultry, the book truly distinguishes itself in its attention to vegetables (try the charred brussels sprouts with orange pecan dressing - you will not be disappointed!). Seafood, the mainstay of Seaver's first equally superb book, For Cod and Country, also gets a good amount of delectable attention, especially with a slew of seasoned butters and rubs that turn a nice piece of fish from succulent to transcendent. The recipes are clear, easy to follow, and each comes with a short narrative that gives it a personal touch. The book is beautifully illustrated and designed too.
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By Mike on January 15, 2014
Format: Hardcover Verified Purchase
Ordered this as a Christmas gift for my "amateur chef" brother-in-law who especially enjoys grilling and smoking. While I am not a cookbook guru, I was very happy wit this product - as was he. It is large with a textured cover and glossy pages inside. Flipping through it, it includes a lot of pictures and quite a few great recipes as well as grilling/smoking techniques. Great purchase.
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Format: Hardcover Verified Purchase
Bought the book after hearing about it on NPR. Tried one of the pork recipes...best I have ever had. Also tried the chicken and veg kabobs on rosemary and was very impressed. So far, so good!
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By J. Myers on January 1, 2015
Format: Hardcover Verified Purchase
Gave this to my Son who has a wood burning grill and he was thrilled to get it.. I gave it only 4stars because it was a gift and I was unable to use it myself
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By A Arnold on July 17, 2013
Format: Hardcover Verified Purchase
Excellent book! It basically covered every aspect of grilling and so many other complimentary sides and desserts.It was bought as a gift and well received!
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