Thank you for smoking Fun and fearless recipes cooked with a whiff of wood fire on your grill or smoker

"Smoke is part of the seasoning process, adding character and complexity to every dish," writes Disbrowe (Food52 Any Night Grilling) in her introduction to this guide to imparting a smoky flavor to everything from mains and sides to cocktails. In some cases, key ingredients for Disbrowe's dishes can be smoked while the meaty main dish is also on the grill, such as chiles and tomatillos for salsa or blood oranges for her Burnt Orange Margarita. Linguine with smoked walnut pesto; smoked cannelini beans with tuna; smoked tomato soup; and a swiss chard slab pie with smoked peppercorn crust are just a few dishes readers can look forward to. Recipes calling for beans, nuts, and seeds require a bit of planning (for several recipes they all need to be soaked in water first), but cooks will likely find mesquite-smoked pecan rolls and spicy smoked nuts with rosemary to be worth the effort. Cocktail highlights include a smoked cherry old-fashioned, and a dirty martini with smoked olives. All readers need is an outdoor grill for most of the recipes, though a handheld smoker gun will come in handy, for example, to finish off Disbrowe's apple pie. This is an outstanding collection that deserves a slot on any self-respecting griller's bookshelf. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

While working on her previous book, Food52 Any Night Grilling, award-winning cookbook author Disbrowe (with Donald Link, Real Cajun; Down South) found that she enjoyed the smoky nuances of using a grill. Here she delivers a fresh method of incorporating that flavor into new recipes, explaining that smoke is part of the seasoning process rather than the method of cooking. Disbrowe begins with a helpful overview of how to add smoke flavor using various techniques and products. Recipes are broken down by food grouping, such as grains, nuts and seeds, and fish and seafood, all are prepared using a grill or a smoker. Many include adding one smoked ingredient as a subtle addition rather than an entire meal. Disbrowe also offers useful advice on creating a smoked larder for keeping items prepared for any recipe to achieve a distinct level of smokiness. VERDICT Readers who enjoy trying new cooking techniques, and those looking for creative ways to incorporate smoky flavor into their foods will find this a treasure.-Jason L. Steagall, formerly with Gateway Technical Coll. Lib., Elkhorn, WI © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.