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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, Where There's Smoke 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.
MINI FARMING - SELF-SUFFICIENCY ON 1/4 ACRE by
Brett L. Markham
ROOT CELLARING by
Mike & Nancy Bubel
TINY HOMES: SIMPLE SHELTER by
WEST COAST GARDENING, 2ND EDITION by
SLOW DEATH BY RUBBER DUCK by
Rick Smith, Bruce Lourie
Books > Food & Recipes
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