Learn to grill, smoke, and cook anything outside with this mouthwatering cookbook that shares fundamental techniques plus 101 Southern-inspired recipes from James Beard semifinalist and Top Chef winner Kelsey Barnard Clark.
Roasting food outdoors over an open flame is simple, honest cooking, but its flavors--charred, smoked, toasted, blackened, grilled--can't be replicated.
Written with signature warmth and authority by James Beard semifinalist and
Next Gen Chef judge Kelsey Barnard Clark,
The Flavor of Fire teaches the fundamentals of grilling and smoking, handing you the tools to master essential techniques. From choosing the right equipment for your needs to cooking any cut of meat to perfection, Kelsey helps you conquer the basics and feel empowered to be creative rather than beholden to a recipe. Just fire up the grill or the smoker and enjoy the process.
Here are plenty of recipes to guide and inspire you. Follow instructions for grilling lamb chops, chicken wings, or a bavette steak or smoking a duck, turkey legs, or pork butt. Then flavor-charge those meats any way you like, thanks to a whole chapter on rubs, brines, and marinades and another on sauces. Recipes for veggies and starchy sides round out your plate, making it easy to build a menu for any occasion:
- Grilled Oysters on the Half Shell with Umami Basting Butter served alongside Grilled Corn Panzanella
- Smashburgers with Comeback Sauce and Green Goddess Slaw, plus grilled Peaches and Cream for dessert
- Smoked Cheese with bread on the side for a creamy, dreamy appetizer
- A menu of Smoked Whole Fish with Herb, Citrus, and Whole Spices Marinade; Green Crunch Chopped Salad; and Wild Mushroom Tartine
- Grilled Beef Short Ribs with Korean BBQ Sauce and Sesame Soba Noodles
Whether you're grilling in your backyard on Saturday night, rolling up to a game day tailgate, or hosting a bonfire on the beach, it's time to get outside and cook with fire, y'all.
TALENTED TOP CHEF: From winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing two bestselling cookbooks, Kelsey's skills are indisputable. In these pages, she supplies all the advice you need to embrace the elements and enjoy entertaining outdoors as much as Kelsey does.
TECHNIQUE 101: Here is a deep dive into the techniques of outdoor cooking from an established chef who invites amateurs to try their hand at grilling and smoking meats with an encouraging tone, but also offers a trove of unique recipes for grilling pros.
EDUCATIONAL & DELICIOUS: With tips on choosing the right equipment and building an outdoor entertaining toolkit, this is an instructive guide for anyone ready to perfect their open-flame skills. But there are also plenty of recipes to guide and inspire: whole smoked duck, roasted venison, smoked veggie chili with arepas, grilled fish with butter sauce and lemon, and classic smashburgers. Recipes for sides (salads, slaws, vegetables, grains, bready things, and even some desserts) round out your menu plans.
GREAT GIFT BOOK: Packed with gorgeous photos of flame-kissed food, sun-warmed table settings, delectable platters, and relaxed outdoor life, this beautifully designed book is more than a utilitarian grilling guide. You'll want to flip through it and take inspiration from the images and irresistible Southern menu ideas as much as you'll want to cook from it.
Perfect for:
- People who enjoy grilling or smoking, or want to learn how
- Home cooks who love Southern food
- Followers of Kelsey on social media and fans who enjoyed her previous books
- Fans of Next Gen Chef, Top Chef, BBQ stars like Aaron Franklin and Michael Symon, or Valentine Thomas and other badass women chefs
