{"product_id":"thank-you-for-smoking-fun-and-fearless-recipes-cooked-with-a-whiff-of-wood-fire-on-your-grill-or-smoker-a-cookbook","title":"Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPAULA DISBROWE writes about the endless adventure of food and travel, from vanilla plantations in French Polynesia, single malt distilleries in Scotland, olive groves in Spain, and salmon boats in Alaska. Her work has appeared in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eCoastal Living\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003e Texas Highways\u003c\/i\u003e, and \n\u003ci\u003eDelta Sky\u003c\/i\u003e, among other national publications. Disbrowe has written or co-written six cookbooks, including Food52's \n\u003ci\u003eAny Night Grilling; Cowgirl Cuisine; Crescent City Cooking\u003c\/i\u003e with Susan Spicer; \n\u003ci\u003eDown Home with the Neelys\u003c\/i\u003e with Patrick and Gina Neely, a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller; \n\u003ci\u003eReal Cajun\u003c\/i\u003e with Donald Link, a James Beard Award winner for Best American Cookbook; and \n\u003ci\u003eDown South\u003c\/i\u003e with Donald Link, an IACP Award winner for Best American Cookbook. She lives in Austin, Texas.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Whether you're a veteran smoker or newbie griller, this book deserves your time and attention.\" \n\u003cb\u003e\u003ci\u003e--Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"This is an outstanding collection that deserves a slot on any self-respecting griller's bookshelf.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003e\u003c\/b\u003e\n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"Thank you, Paula, for inviting women back to live-fire cooking, and for this incredibly informative and beautiful book. \n\u003ci\u003eThank You for Smoking\u003c\/i\u003e proves that almost anything we've enjoyed without smoke may be enjoyed \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003e\u003c\/b\u003esubtly or boldly \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003e\u003c\/b\u003ewith smoke. There's nothing gimmicky about the dishes. I'm so excited to cook from this book.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eCarla Hall\u003c\/b\u003e, T \n\u003cb\u003eV chef and author of \u003ci\u003eCarla Hall's Soul Food\u003c\/i\u003e \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Turning her attention to everyone's favorite flavor, Paula Disbrowe has taken the notion of smoking and extended it to vegetables, salads, beverages, and a host of other genres where it rightly belongs, all in a simple and easy-to-execute style. Smoked Chickpeas with Spinach and Saffron Yogurt is my new favorite side dish, and if you want a giant hunk of smoky nuance, make the ham with Red Boat salt recipe this weekend.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eAndrew Zimmern, host of \u003ci\u003eBizarre Foods\u003c\/i\u003e \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Paula Disbrowe and I go way back. I recall her excitement about these smoky flavors (and how to achieve them) from decades ago. As I sip one of her simple, delightfully smoky cocktails, I marvel at how this book offers so many tasty ways to look at food!\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eAlex Guarnaschelli, author of \u003ci\u003eThe Home Cook\u003c\/i\u003e and executive chef at Butter Restaurant\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eThank You for Smoking\u003c\/i\u003e gives grillers the confidence to take backyard cooking to the next level. Whether you're experienced on the smoker or lighting wood for the first time, this book provides the tools to master the most flavorful part of barbecue. Paula offers clear and creative explanations of how to apply smoking techniques to even the most unexpected ingredients, with recipes for everything from cocktails to dessert.\" \n\u003cb\u003e\u003ci\u003e--\u003c\/i\u003eRodney Scott, \u003c\/b\u003e\n\u003cb\u003epit master at Rodney Scott's BBQ \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAward-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eFeaturing an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, \n\u003ci\u003eThank You for Smoking\u003c\/i\u003e shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat--from veggies and greens to meat and fish--with a smoky nuance. Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/17\/2018 (EAN 9780399582134, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/01\/2019 pg. 111 (EAN 9780399582134, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Disbrowe, Paula\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-03-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Regional \u0026amp; Cultural|American - Southwestern States\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Smoking (Cooking)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399582134\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399582134\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154492621078,"sku":"SP-9780399582134","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780399582134_spiral.png?v=1774947190","url":"https:\/\/lusper.myshopify.com\/products\/thank-you-for-smoking-fun-and-fearless-recipes-cooked-with-a-whiff-of-wood-fire-on-your-grill-or-smoker-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}