Flavor by Fire : Recipes and Techniques for Bigger, Bolder BBQ and Grilling
In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more.
Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavors, such as aroma, heat, and texture.
Each chapter explores a specific protein’s taste and flavor considerations and then tours through impressive recipes. With features on topics like brining, working with citrus, using alcohol in marinades, and more, you’re sure to both build on what you know and learn something new. No matter what flavors call you, cooking over the fire will never be the same.