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Fire & wine : 75 smoke-infused recipes from the grill with perfect wine pairings / Mary Cressler and Sean Martin.

By: Contributor(s): Material type: TextTextPublisher: Seattle, WA : Sasquatch Books, [2020]Description: 231 pages : color illustrations ; 27 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781632172778
  • 1632172771
Other title:
  • Fire and wine
Subject(s): Genre/Form: Summary: "The authors are BBQ experts from Portland the Willamette Valley who express the PNW style of cooking meat and vegetables in the low and slow method over smoky heat. They started as hobbyists entering local BBQ competitions, but their recipes won them first place awards, and the notice led them to respond to catering requests. Mary is a master of wine, and they have developed recipes that complement Pinot Noir and other PNW favorites. They don't always smother their dishes with sauces, as is the practice in other parts of the country. Salmon and shellfish from the region figure prominently in the recipes, in addition to the usual BBQ standbys of ribs, steaks, and chicken"-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.76 C922 Available 33111009639945
Total holds: 0

Enhanced descriptions from Syndetics:

"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.

Includes index.

"The authors are BBQ experts from Portland the Willamette Valley who express the PNW style of cooking meat and vegetables in the low and slow method over smoky heat. They started as hobbyists entering local BBQ competitions, but their recipes won them first place awards, and the notice led them to respond to catering requests. Mary is a master of wine, and they have developed recipes that complement Pinot Noir and other PNW favorites. They don't always smother their dishes with sauces, as is the practice in other parts of the country. Salmon and shellfish from the region figure prominently in the recipes, in addition to the usual BBQ standbys of ribs, steaks, and chicken"-- Provided by publisher.

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