Fire & Wine: 75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings

Sasquatch. Apr. 2020. 240p. ISBN 9781632172778. $24.95. COOKING
The authors ( generated buzz after they combined Cressler’s sommelier experience with Martin’s competitive BBQ skills to cater events. In their first book, they cover smoking and grilling a variety of foods outdoors and suggest appropriate wine pairings. The book begins with an overview of outdoor cookers, fuels, and techniques followed by a chapter on wine components and the elements of pairing. After giving recipes for rubs, sauces, and glazes that store well, the authors devote chapters to starters, poultry, beef, pork, lamb, seafood, vegetarian dishes, and sides. Standards such as tri tip steak are here, along with smoky surprises (pickled onions, chicken stock, and white bean dip). The recommendations forgo specific wine producers and vintages. Instead, comments on regions, varietals, styles of wine, and helpful charts encourage reader exploration. This book does not include extensive winter cooking tips as does Steven Raichlen’s Project Fire (which covers similar culinary ground but lacks wine information).
VERDICT While recommended especially for those who enjoy both wine and outdoor cooking, all outdoor cooks will find tasty recipes here.
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