Charred and Smoked: More Than 75 Bold Recipes and Cooking Techniques for the Home Cook

Front Cover; Half-Title Page; Title Page; Copyright Page; Contents; Introduction; Cooking Methods In This Book; Essential Equipment & Tools; Rubs & Seasonings; Dressings, Marinades & Sauces; FIERY COCKTAILS & SPIRITS; ROASTED & SMOKED HORS D'OEUVRES & SMALL BITES; CARAMELIZED SOUPS & SALADS; GRILLED & CHARRED FEASTS; BLISTERED & GRILLED SIDES; CHARRED & TOASTED DESSERTS; About The Authors; Acknowledgments; Index; Converison Charts.;A gastronomic voyage into the exciting world of charring and smoking everyday foods for richer and more robust flavor! Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who've mastered the exciting art of food and fire refer to the savory result as the "fifth taste" after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today's menus across the country. With Charred & Smoked , you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill. If you're ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You'll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto. Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand. The ultimate cookbook for capturing the mouthwatering flavor of fire and smoke, featuring seventy-five recipes using innovative techniques. Charring, searing, smoking, burning—these age-old techniques for achieving crispy textures and deep, robust flavors are no longer limited to the world of barbecue. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same delicious meals from the comfort of your own kitchen or backyard grill. The authors explain how burning chilies and spices is the secret to enhancing your next dish with the mouthwatering “fifth taste” known as umami. You’ll discover which foods stand up well to a little char with ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto. Charred & Smoked also includes chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke. An in-depth discussion of the techniques used throughout the book includes information on essential equipment and tools you should have on hand.