The Flavor of Fire
Recipes for Grilling & Smoking with Southern Flair
Seiten
2026
Chronicle Books (Verlag)
978-1-7972-2567-8 (ISBN)
Chronicle Books (Verlag)
978-1-7972-2567-8 (ISBN)
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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.
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.
Kelsey Barnard Clark is a James Beard-nominated Southern chef, TV personality, and the author of Southern Grit and Southern Get-Togethers. She’s trained in some of the best Michelin-starred kitchens and continues to hone her craft, competing against the best chefs in the world on Food Network and beyond. Kelsey was the winner and fan favorite of Top Chef’s season 16 and is one of the judges on Netflix's Next-Gen Chef. She runs a catering business and eatery, KBC, in Alabama, where she lives with her husband and two children.
| Erscheint lt. Verlag | 11.6.2026 |
|---|---|
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 184 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-7972-2567-7 / 1797225677 |
| ISBN-13 | 978-1-7972-2567-8 / 9781797225678 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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