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In her new cookbook, Smoke & Fire: Recipes and Menus for Entertaining Outdoors (Assouline), Holly Peterson ’87 has put together a sumptuously illustrated collection of recipes drawn from chefs around the country who are all masters of cooking with smoke and fire. These largely unfussy recipes—you’ll find such dishes as Roasted Oysters with Beer and Lime and Huckleberry BBQ Lamb Ribs—are laid out as a series of parties, from an East End Lobster Bake to an Ivy League Gridiron Tailgate. You’ll also find a number of helpful cooking tips, such as how to soak wood chips in wine for an extra smoky layer, and a list of outdoor cooking options that go beyond the familiar charcoal kettle grill.

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Ross Whitaker

 





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