Where There's Smoke: Simple, Sustainable, Delicious Grilling. This item is unavailable.
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Language: English
Published by Union Square & Co., 2013
- Hardcover
- Used
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- Title
- Where There's Smoke: Simple, Sustainable, Delicious Grilling
- Author
- Seaver, Barton
- Publisher
- Union Square & Co.
- Publication year
- 2013
- Condition
- Good
- Binding
- hardcover
- Language
- English
- ISBN 10
- 1402797052
- ISBN 13
- 9781402797057
- Item weight
- 44 ounces
- Dimensions
- 9x1x9
This second cookbook from Barton Seaver—following For Cod and Country—sends the rising authority on sustainable foods to the sweet, smoky grill, where he showcases his love of fresh, organic produce, fish, beef, and poultry. Emphasizing seasonal vegetables and accompaniments as much as the protein, Seaver serves up recipes designed to celebrate the spirit of togetherness—including Wood-Grilled Snap Peas with Smoky Aioli, Grilled Pacific Halibut with Pistachio Butter, Peruvian Chicken, Chimichurri Marinated Short Ribs, and Pickled Smoked Peaches. In addition to mouthwatering dishes, Seaver gives the nitty-gritty on fueling your fire; preparation and cooking; recipes for sauces, spice mixes, and marinades; and ways to eat smartly and healthily.
"Synopsis" may belong to another edition of this title.
About the Author
Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other through dinner.
A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.
He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium's Sustainability Fellow in Residence, as well as a fellow with National Geographic.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, Martha Stewart, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, the Splendid Table and National Geographic Weekend. In 2010, he gave a TED Talk aboard the National Geographic Endeavour. Seaver also hosted both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that aired on the Ovation Network.
His first book, For Cod & Country, features healthy, planet-friendly fish and vegetable recipes. His second book, Where There's Smoke, celebrates the great tradition of grilling and entertaining outdoors.
A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.
He is currently the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium's Sustainability Fellow in Residence, as well as a fellow with National Geographic.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, Martha Stewart, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, the Splendid Table and National Geographic Weekend. In 2010, he gave a TED Talk aboard the National Geographic Endeavour. Seaver also hosted both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that aired on the Ovation Network.
His first book, For Cod & Country, features healthy, planet-friendly fish and vegetable recipes. His second book, Where There's Smoke, celebrates the great tradition of grilling and entertaining outdoors.
"About the title" may belong to another edition of this title.
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