Fire + Wine
75 Smoke-Infused Recipes from the Grill with Perfect Wine Pairings
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- ¥2,200
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- ¥2,200
発行者による作品情報
“A one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art”—with 75 recipes that pair smoky goodness from the grill with the wines of the Pacific Northwest (San Francisco Book Review).
Introducing a marriage between two unlikely characters—wood-fired food and well-chosen wines—brought you by the real-life marriage of a pitmaster and a sommelier.
Ready to up your grilling game? This cookbook by a pitmaster and a sommelier will turn your backyard barbecue into the tastiest place to be—with recipes that celebrate smoked and grilled food (and the wines that pair best with them).
Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. Fire + Wine highlights the ingredients and flavors of the Pacific Northwest to create a fresh, often lighter take on smoking and grilling. They put their spin on the classics as well—brisket, ribs, steaks, pulled pork—and offer up wine pairings to complete your meal.
Recipes include:
• Pinot Noir BBQ Sauce
• Wine-Braised Beef Short Ribs
• Rosemary Buttermilk Grilled Chicken
• Pulled Mushroom Sliders
• Perfect Smoked Salmon Fillet with Beurre Blanc
• Grilled Pork Chops with Dried Cherry Relish
Master the fundamentals to successful grilling and smoking on any grill and discover the secret sauce (and the wine!) that will take your grilling to the next level. Get fired up though 75 recipes and the wines that love them.
PUBLISHERS WEEKLY
In this thoughtful cookbook, IACP Award winning food and wine bloggers Cressler and Martin make a strong argument that wine rightfully deserves a spot at the BBQ table. Stating that wine's versatility makes it an ideal complement to grilled or smoked food, Cressler and Martin argue that their smoked whole chicken can be accompanied by a full-bodied Chardonnay; the smokehouse burgers presented here would work well with a California zinfandel; and a pinot noir or Rhone blend would go with grilled lamb steaks with salsa verde. Sparkling wines prove to be one of the most adaptable of all and are paired with, among other dishes, smoked bone marrow, crab cakes, and grilled asparagus with spicy pickled peppers. As for the wines themselves, the authors are occasionally label- or region-specific in their recommendations, but usually offer varietal-based suggestions that are easily sourced. Even those who choose to pass on the wine will find a lot to like: smoked salmon crostini with capers; wine-braised smoked beef short ribs; and smoked poblano mac and cheese. Cressler and Martin's recipes will be enjoyed by home cooks and grill enthusiasts of all skill levels and tastes.
