Thank You for Smoking

April 1, 2019

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

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