Smoke: New Firewood Cooking ($) has a Texan chef showing us there is a whole big world of flavor that stretched way beyond the parameters of barbecues. Smoke is the main primer in the most time tested cooking technique of all time, but also one that we have largely lost touch with over time. Tim Byres is the chef who shows how you can imbue not only meat but all different kinds of food with the mouthwatering and irresistible flavor you get from smoke. He provides us with innovative ideas for easy ways in which you can use smoke as one of your everyday arsenal of flavors in the kitchen.
This New York Times Bestseller, The Drunken Botanist ($16) looks at how great drinks have the humblest of beginnings. Think about it, a grain of rice becomes Sake, barley is transformed into Scotch, agave gives us Tequila, rum started life as sugarcane and bourbon comes from corn. In The Drunken Botanist, author Amy Stewart explores […]